seriously I have to fight the urge to make them because when I do I end up eating them all... and regretting it never.
Prep/Total Time: 25 min. Yield: 8 Servings
1 tube (8 ounces) refrigerated crescent rolls
8 teaspoons prepared pesto
1 egg white, lightly beaten
1 ½ teaspoons Italian seasoning
Directions: Unroll crescent dough; separate into triangles. Spread each with 1 teaspoon pesto. Roll up from the wide end and place pointed side down 2 in. apart on ungreased baking sheets. Curve ends down to form a crescent shape.
Brush with egg white; sprinkle with Italian seasoning.
Bake at 375° for 10-13 minutes or until lightly browned. Yield: 8 servings.
Nutritional Facts: 1 croissant equals 140 calories, 8 g fat (2 g saturated fat), 2 mg cholesterol, 269 mg sodium, 12 g carbohydrate, trace fiber, 3 g protein.