This recipe is adapted from the Pillsbury version I’ve been making for years! Fresh tomatoes and basil give it that extra burst of flavor and makes this the perfect side or appetizer at any Italian dinner!
- 4 oz tomato basil feta cheese
- 1 tbsp fresh basil (minced)
- 1 tbsp tomatoes (minced)
- 1 tbsp green onions (chopped)
- 1 egg (divided)
- 2 tbsp parmesan cheese (divided)
- 1 can Crescent rolls
Start by combining the cheese with the fresh herbs and vegetables in a small mixing bowl.
Next crack the egg into a separate small bowl and whisk well. Measure out 2 tbsp of egg and add to the feta herb mixture along with 1 tbsp of parmesan cheese.
Now roll out the crescent dough and press perforations together. Cut into 24 squares.
Now place a small amount of the cheese herb mixture in each of the squares.
Next fold the crescent dough over the cheese into triangle shapes and place on a baking sheet.
Now brush the tops of the pastries with the additional whisked egg, then top with the remaining parmesan cheese.
Place in the oven and bake at 375° for 11 minutes.
I served these with my chicken parmesan and they were the perfect side!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Gluten Free Mom has a recipe for gluten-free crescent rolls that could be used in place of the traditional Crescent rolls.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.