This simple little recipe can add pizzazz to a simple dinner salad or soup… tasty and attractive… it’s made with refrigerated crescent rolls and salad dressing… and a little cheese… what could be easier than that?
The original recipe calls for prepared Caesar dressing… I used fat free Zesty Italian dressing from Kraft… I like the bold flavor and the fact it’s fat free… use whatever dressing suits your tastes.
The original recipe also calls for dried basil leaves crushed.. I changed it to oregano.. I like the flavor better for this.. it also called for ¼ teaspoon… I simply used a pinch of dried oregano on each triangle.. it was more than enough.
They specified grated Parmesan cheese.. I like to use shredded for this… it makes a pretty presentation and I think the cheese is more flavorful… you can use either.
This recipe is from the folks at Pillsbury and was in their Dinner in Minutes Classic Cookbook 1991. It goes perfectly with another recipe of theirs in the same cookbook… Tortellini Spinach Soup… they make a wonderfully quick and delicious meal.
Recipe: Crescent Garlic Toast
All you need:
1 (8 oz.) can Pillsbury Crescent Dinner Rolls
3 tablespoons Kraft Zesty Italian Fat-Free dressing
3 tablespoons grated or shredded Parmesan cheese
All you need to do:
Preheat the oven to 375 degrees F.
Unroll the crescent dough and separate them into triangles.
Lay the triangles on a baking sheet.
Brush with the dressing.
Sprinkle with the cheese and the oregano.
Bake for 8-11 minutes or until the triangles are golden brown.
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