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Ingredients
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6 oil-packed sun-dried tomatoes
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1 clove garlic, crushed
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3 tablespoons grated Parmesan cheese
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1 (8 ounce) can refrigerated crescent dinner rolls
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1 egg yolk, beaten with 1 teaspoon water
Directions
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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.
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In a small bowl, combine, sun-dried tomatoes, reserved oil, garlic, and 1 tablespoon Parmesan cheese.
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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.
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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 Facts (per serving)
| 104 | Calories |
| 6g | Fat |
| 9g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 104 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 2g | 9% |
| Cholesterol 22mg | 7% |
| Sodium 205mg | 9% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 0g | 0% |
| Total Sugars 2g | |
| Protein 3g | 5% |
| Vitamin C 2mg | 2% |
| Calcium 20mg | 2% |
| Iron 1mg | 4% |
| Potassium 33mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
