Chef Marcel Cocit offers an easy holiday Crescent recipe bursting with bold, savory flavors.
What You Need
1 cup sun-dried tomatoes, drained and chopped
1/2 cup crumbled goat cheese
1/2 cup toasted pine nuts
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
Heat oven to 375°F. In medium bowl, stir together sun-dried tomatoes, goat cheese and pine nuts.
Separate dough into 8 triangles. Place about 3 tablespoons sun-dried tomato mixture down the length of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.