I never thought of stuffing crescent rolls – but they are really good.

Ingredients

• 2 c sun-dried tomatoes, drained and chopped
• 1 c crumbled goat cheese
• 1 c toasted pine nuts
• 2 cans Pillsbury refrigerated crescent dinner rolls (8 oz each)

Directions:

1. In medium bowl, stir together sun-dried tomatoes, goat cheese and pine nuts.
2. Separate dough into 16 triangles.
3. Spread 2 tablespoons sun-dried tomato mixture down the length of each triangle.
4. Roll up each, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
5. Heat oven to 375°.
6. Bake 16 to 19 minutes until golden brown.

Serves: Makes 16

Source: Pillsbury.com, Chef Marcel Cocit