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Basil & Sun-Dried Tomato Crescents

If your family is anything like mine, you may want to make a double batch of these crescents since they disappear so quickly. This is a low-fuss recipe that's high in flavor and is meant to be shared. —Mara Fletcher, Batesville, Indiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 rolls


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2/3 cup butter, softened
  • 1/2 cup minced fresh basil
  • 1/4 cup oil-packed sun-dried tomatoes, patted dry and finely chopped
  • 1 teaspoon garlic powder


  • Preheat oven to 375°. Unroll each tube of crescent dough; separate dough into eight triangles. In a small bowl, mix remaining ingredients; spread over triangles.
  • Roll up and place 2 in. apart on ungreased baking sheets, point side down; curve to form crescents. Bake 11-13 minutes or until golden brown.
Nutrition Facts
1 roll: 183 calories, 14g fat (6g saturated fat), 20mg cholesterol, 281mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 2g protein.
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  • chaosmommy
    Sep 25, 2016

    Made these to go with tomato soup. Great comfort food combo! Next time I want to add a little cheese inside each one.