“Flaky/crispy dough filled with savory sun-dried tomato filling, and topped with grated Parmesan cheese. Perfect appetizer for a fancy get together. No one has to know how easy they are to make!” - by IIJUAN12
Ingredients
Adjust Servings
Original recipe yields 20 appetizers
Directions
- Preheat oven to 400 degrees F (200 degrees C). Drain sun-dried tomatoes, reserving 1 1/2 tablespoons oil. Finely chop the sun-dried tomatoes.
- In a small bowl, combine, sun-dried tomatoes, reserved oil, garlic, and 1 tablespoon Parmesan cheese.
- Lay roll dough out flat, and seal perforations. Spread tomato and cheese mixture evenly over the dough. Starting at one long end, roll the dough up to the middle. Roll up other long end to meet in the middle. Cut into 1/2 inch slices. Arrange on a greased cookie sheet, and brush with egg yolk mixture.
- Bake in preheated oven for 5 minutes, or until golden brown. Turn over, and continue baking for 5 minutes. Remove from oven, and sprinkle with remaining 2 tablespoons Parmesan cheese. Serve warm.
Nutrition
Amount Per Serving (10 total)
- Calories
- 104 cal
- 5%
- Fat
- 5.9 g
- 9%
- Carbs
- 9.4 g
- 3%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"these were okay. not really much flavor, other than it tasted like a cresent with some sun dried tomatos in them. now i didnt really understand the directions on the rolling part. that was kind of con..." See morefusing. so i made up my own way to do them. after dinner i put the leftovers in the refrigerator, and they were better cold. they were okay, i dont really think they will be made again unless i have some sundried tomatos lying around."
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