My kids adore crescent rolls, and truthfully, I do as well. They’re a simple and delicious side that effortlessly transitions from weeknight dinner to holiday buffet. But at the same time, they are a little routine and expected…
Fortunately, I learned from Pillsbury and Walmart that there’s an easy fix — crescent rolls are easy to dress up with just a few additional ingredients. Wow your Thanksgiving dinner guests and beyond with these Crescent Rolls with Fresh Herbs!
While they do take slightly more time than just rolling up a can of crescent roll dough and popping it in the oven, adding fresh chopped herbs turns the mundane crescent roll into an upscale side worthy of special occasion status.
Chopping the fresh herbs (parsley, thyme, basil and oregano) is what takes up the bulk of the added time, so if you have an older kitchen helper, it’s the perfect task to pass off while you’re taking care of other dinner elements.
Once the fresh herbs are chopped, it’s simply a matter of sprinkling about a teaspoon of the herb mixture over each crescent roll triangle and then rolling them up as you normally would.
Garnish them with a single herb leaf (so elegant!), and then give them a once over with a quick egg wash. Bake and serve warm.
These crescent rolls with fresh herbs received the stamp of approval from my picky 8-year-old… Initially she turned her nose up at them (as she does for anything leafy and green), but after telling her that they were filled with “pizza herbs,” she promptly scarfed down two of them and asked for more!Print
- 2 cans (8 oz.) refrigerated crescent dinner rolls
- 4 teaspoons finely chopped fresh parsley
- 4 teaspoons finely chopped fresh thyme leaves
- 4 teaspoons finely chopped fresh oregano leaves
- 4 teaspoons finely chopped fresh basil leaves
- 1 egg
- 1 teaspoon water
- 16 small fresh herb leaves (optional)
- Preheat over to 375 degrees.
- Finely chop herbs and mix together in a small bowl.
- Separate the crescent roll dough into 16 triangles. Sprinkle each triangle with 1 teaspoon of the fresh herb mixture. Roll the dough up into crescent as you normally would, starting at the short side and rolling to the point.
- Place the rolls point side down on an ungreased cookie sheet, curving each into a crescent shape.
- Mix together the egg and water until well blended. Brush over the top of each crescent roll. Top each roll with a single herb leaf (optional).
- Bake at 375 degrees for 10 to 12 minutes, until golden brown. Serve warm.
We’re serving these “fancy” dinner rolls alongside our Thanksgiving meal this year. Here’s what the rest of our menu looks like:
- Deep Fried Turkey — If you’ve never tried frying your turkey, you’re in for a treat… My turkey turns out tender, juicy and flavorful every time, and the cooking time is trimmed to under an hour!
- Green Bean Casserole — This casserole is a pretty polarizing topic, but I happen to love it. My family’s version is the easiest ever, using canned green beans and only 3 ingredients total!
- Make Ahead Mashed Potatoes — These baked mashed potatoes are fantastic with or without gravy, and they can be prepared the day before, making them a fabulous option for holiday dinners!
- Stuffing Muffins — Not only do these little preportioned “stuffins” taste delicious, but you can easily customize them with different ingredients for picky eaters!
- Cranberry Salad — This cranberry salad is topped with an amazing cream cheese/sour cream mixture, which probably makes it more of a dessert. But if you’re coming to my house for Thanksgiving, you’ll find it served as a side with the turkey and all of the trimmings!
- Homemade Pumpkin Pie — Of course Thanksgiving dinner wouldn’t be complete without a pumpkin pie. I fill a homemade Crisco pie crust with my mom’s homemade pumpkin pie filling and serve it topped off with homemade whipped cream!
Happy Thanksgiving from my family to yours!!!