If your family is anything like mine, you may want to make a double batch of these crescents since they vanish so quickly. This is a low-fuss recipe that’s meant to be shared.
—MARA FLETCHER BATESVILLE, IN
START TO FINISH: 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
1. 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.
2. Roll up and place 2 in. apart on ungreased baking sheets, point side down; curve to form crescents. Bake 11-13 minutes or until rolls are golden brown.