Roasted Garlic and Parmesan Stuffed Crescents

Last week crescent rolls were buy one get one free, and I needed a tube to make little pigs in a blanket... so I had an extra tube. We were having lasagna for dinner, so I decided to make the rolls to accompany it since we had company. I wanted to spice them up a little, somehow, so I decided to make them with roasted garlic and parmesan. They were so good... I just LOVE roasted garlic.

Roasted Garlic and Parmesan

Stuffed Crescents

1 tube of reduced fat crescent rolls

1 bulb of garlic, roasted

1/2 c. shredded parmesan cheese

1 tsp. penzeys pizza seasoning (salt, pepper, crushed red pepper, oregano, fennel seed, sugar)

EVOO

Slice garlic bulb 2/3 from the top. Place on foil, drizzle with EVOO, Close up packet, roast at 375 for 1 hour. Remove and open, cool.

Open crescents, spread out on a cutting board.

In a small bowl, mix together garlic cloves, parmesan and seasoning. Make a paste.

Use a spatula to apply some to each roll. Roll up and place on a baking sheet.

Bake at 375 for 13 minutes.

Gorgonzola Stuffed Spanish Olives

I had an idea to make these on Christmas Eve last year, and my mom absolutely loved them, so I knew they'd have to make an appearance at this party! They were the first thing gone, a real crowd pleaser!

Gorgonzola Stuffed Olives

1 jar of large Green Olives

(50 count w/o pimentos or remove pimentos with a toothpick)

1 wedge of gorgonzola

1 tube of Pillsbury Breadsticks, Crescent rolls, or Puff Pastry

Cut gorgonzola into rectangle pieces to fit olives.

Stuff each olive, wrap in a ½ “ by 1 ½” piece of pastry.

Bake at 400 degrees for 12 minutes or until golden brown.