1 pkg. Pillsbury Crescent Rolls
HERB OIL MIX
2 C Fresh Basil (including stems)
1 C Fresh Parsley (including stems)
2 cloves Garlic, crushed
¼ Tsp. Red Pepper Flakes
EVOO (approx. 1/3 C)
Sea Salt / Black Pepper
½ Small Red Onion, diced
3 Tbsp. grated Parmesan
¼ C Mozzarella, shredded
Combine basil, parsley, garlic, red pepper flakes, and a good pinch of sea salt in the Food Processor. Begin pureeing and slowly pouring in the EVOO until everything is fully worked together. Transfer to a serving bowl.
Preheat oven to 375 F
Roll out the crescent dough on a floured surface. Sprinkle with more flour and fold the dough over itself lengthwise. Flour again and roll the dough to approximately the same size it was prior to folding it.
Spoon the herby oil over the entire surface area of the dough leaving a half an inch around all edges. Sprinkle with the mozzarella, red onion, and grated Parmesan. Refrigerate the remainder of the Oily Herb Mixture for future use.
Roll the dough from the bottom and continue rolling lengthwise until a log is formed.
Slice off the ends and discard them. Begin slicing the log in to between 8 – 10 pieces of equal size. Transfer the pinwheels to an ungreased baking sheet and bake 10 – 12 minutes until nice and golden brown.
Season with sea salt / black pepper once set on to a serving plate. Serve and enjoy.
Pairs Well With
A fun use for Pillsbury Crescent Rolls. Rolled up with fresh basil, cheese, onions, and seasonings and baked until crispy and delicious. They're such a simple and tasty snack.