Tuscan Crescent Rolls

You can serve these as an appetizer or with dinner. You might want to double the recipe as these magically disappear! Barb L.


Yield: 8 rolls


1 pkg refrigerated crescent rolls

1 Tbsp Flying Olive Tuscan Herb, Garlic, or Basil Extra Virgin Olive Oil

4 Tbsp minced fresh basil

2 Tbsp finely minced oil-packed sun-dried tomatoes or dried sun-dried tomatoes added to boiling water. The dried tomatoes will need to sit in about ¼ cup water for 5 minutes, drained well, and then chopped

½ tsp garlic powder

2 Tbsp mozzarella, Parmesan, or mozzarella soy cheese, if desired


Preheat the oven to 375 degrees.

Unroll the package of crescent rolls. Divide into 8 triangles.

In a small bowl, mix together the Flying Olive EVOO of Choice, the fresh basil, sun-dried tomatoes, and garlic powder. Spread over the triangles. Add a sprinkle of cheese to each roll, if desired. Starting at the wide end of the triangle, roll up each triangleto the pointed end. Place about 2” apart on a baking sheet. Cook for about 9-11 minutes. Remove and let cool for a few minutes. Serve.

Submitted by Barb L.