Brings smiles to my vegetarian friends as well as my carnivores. Can be used as an appetizer when cut in small pieces or as an accompaniment to a salad, grilled meats, or as a side.
Ingredients:
1 8 oz. square of Hvarti cheese
1 package refrigerated crescent rolls (8 in tube)
1 1/2 tablespoons French's Honey Dijon Mustard
4 tablespoons chopped herbs - dill, chives, basil
1 large egg, beaten with a fork
Directions:
On parchment or wax paper, unroll tube of crescent rolls and separate into 2 squares. Tightly press all seams of rolls together to form one large square.
Spread French's Honey Dijon Mustardon top of Hvarti square. Sprinkle with the mixed herbs, patting to disperse evenly.
Herb side down, place the cheese in the center of the crescent roll square. Wrap like a package making sure to seal all the seams using a little water on your finger if necessary. Place seam side down in a greased shallow serving dish. (If there is extra dough, use for a cutout or design and place on top of wrapped dough.)
Brush with beaten egg, cover with plastic wrap and refrigerate for 1/2 hour. Preheat oven to suggested temperature on crescent roll package. Brush again with beaten egg and bake for 10 minutes. Remove from oven, brush one last time with beaten egg and continue baking until golden brown. Let cool for about 20 minutes before serving. (Optional garnish of grapes or apple wedges.)
Notes
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