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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I jazz up refrigerated crescent rolls with sour cream and herbs to create these croissants. I keep the herbs on hand, but feel free to substitute dried cranberries, chopped walnuts and grated orange peel for rolls to serve with brunch.Tina Lust, Nevada, Ohio Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
1 tablespoon sour cream |
1 tablespoon dried minced onion |
1/2 teaspoon dried parsley flakes |
1/2 teaspoon rubbed sage |
1/4 teaspoon celery salt |
Directions:
1. Unroll crescent roll dough and separate into triangles. In a small bowl, combine the sour cream, onion, parsley, sage and celery salt; spread over dough.
2. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form crescent shape. Bake at 375° for 11-13 minutes or until golden brown. Serve warm. Yield: 8 rolls.
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