Pesto Caprese Croissants
Dip our extra cheesy pesto caprese croissants in marinara for a deliciously flaky quick and easy appetizer!
Servings: 8
Equipment
Ingredients
- 1 (8-ounce) can crescent rolls
- ½ cup basil pesto
- 4 mozzarella cheese sticks, cut in half
- ½ cup fresh diced tomatoes
Topping
- 4 tablespoons unsalted butter, melted
- 2 tablespoons freshly grated Parmesan cheese
- ¾ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Unroll each crescent roll and add 1 teaspoon pesto, half mozzarella stick and a few diced tomatoes to the wide part of the roll. Roll up and place on prepared baking sheet.
- In a small bowl, make topping by mixing butter, grated Parmesan cheese, garlic powder, parsley, oregano and salt.
- Brush the tops of each roll with the butter mixture and bake for 10-12 minutes, or until golden.
- Serve warm with marinara.
Notes
Store. Allow to cool and store in an airtight container in the refrigerator for 3-4 days, or in a freezer bag and freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 159kcal | Carbohydrates: 3g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 352mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 0.2mg