1 (8 oz) can Pillsbury® Place ’N Bake® refrigerated crescent rounds
1/2 teaspoon dehydrated minced onion
1/2 teaspoon dehydrated minced garlic
1/2 teaspoon sesame seeds
1/2 teaspoon poppy seeds
1/2 teaspoon kosher salt
1 teaspoon olive oil
Heat oven to 375°F. Remove the rounds from package, separate into 8 rounds. Place rounds on ungreased large cookie sheet. Set aside. In a small bowl, whisk together all of the spices. Set aside. Brush each round with olive oil. Sprinkle with spice mixture. Bake for 10-12 minutes or until golden brown. Remove to a wire rack and cool completely.
Long time readers know I like to do things the hard way. Once I corned beef for two weeks, made rye bread and mustard for just one sandwich. But some times, even I get burnt out. Making Faux Thanksgiving (and then all the leftovers recipes) each year is a daunting task. Every year I think about including a roll recipe (and occasionally I do) but most of the time I don’t get around to it. So when Pillsbury approached me about creating a few recipes for them using one of their crescent roll products I thought I’d give it a shot. We ate crescent rolls growing up, but they were always plain with margarine (margarine! I know!). Dressed up ones seemed more appealing. I found these rounds at the store and they were pretty neat, they are already cut into 8 rounds and feature a sort of a spiral shape inside. Since I am celebrating Thanksgivukkah this year, I thought I’d tie them in with the theme (and the turkey!) and turn them into tiny, bagel inspired rolls. Perfect for the Thanksgivukkah table. I even ate some leftover with a smear of cream cheese and some lox.