Prep Time: 10 min. | Total Time: 20 min. | Serves: 4-6
- 1 can of refrigerated crescent rolls
- 1 jar of Jeff’s Garden Sun-Ripened Dried Tomatoes, chopped
- 1 bunch of fresh basil
- 1-2 Tbsp. olive oil (as needed)
- 1 c. grated Gruyère cheese
Preheat oven per crescent roll dough package.
In small food processor, combine sun-ripened dried tomatoes with basil and a little olive oil. Pulse until blended well, about 10-15 pulses.
Lay out the dough in individual pieces. Spread a teaspoon of tomato-basil mixture onto each piece. Sprinkle with grated Gruyère cheese. Roll dough into crescent rolls.
Place in a nonstick muffin tin sprayed with nonstick spray and gently press tops of rolls down. Sprinkle tops with more cheese and bake in the oven until golden and cooked though.
Chef’s Note: Baking time may increase slightly more than the package instructions due to the stuffing.