Seeded Crescent Wedges Recipe

Ingredients

2

tablespoons sunflower nuts

1

tablespoon caraway seed

1

tablespoon sesame seed

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

2

tablespoons Dijon mustard

1

tablespoon bourbon or apple juice

1

tablespoon honey

Preparation

Heat oven to 375°F. Spray large cookie sheet with cooking spray. In small bowl, mix sunflower nuts, caraway seed and sesame seed; set aside.

If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. Cut each rectangle into 8 wedges. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on cookie sheet. Cut each rectangle into 8 wedges.

In small bowl, stir mustard, bourbon and honey until well blended. Brush over wedges. Separate wedges slightly. Sprinkle each wedge with seed mixture.

Bake 9 to 14 minutes or until golden brown. Remove from cookie sheet. Cool 5 minutes. Serve warm or cool.