Best 2 Basil Sun Dried Tomato Crescents Recipes

Indulge in a culinary journey with our delectable Basil Sun-Dried Tomato Crescents. These delightful pastries are a symphony of flavors, textures, and aromas that will tantalize your taste buds. Picture golden-brown crescent rolls, flaky and tender, enveloping a vibrant filling of aromatic basil, sun-dried tomatoes, and a hint of garlic. The sun-dried tomatoes add a burst of tangy sweetness, while the basil infuses a refreshing herbal note, creating a harmonious balance of flavors. Whether you're hosting a brunch, potluck, or simply craving a savory snack, these Basil Sun-Dried Tomato Crescents are sure to impress.

This article offers two enticing variations of the recipe: one featuring a simple yet delicious filling of basil, sun-dried tomatoes, and garlic, and another that incorporates a creamy filling of ricotta and Parmesan cheese for an extra layer of richness and indulgence. Both versions promise a delightful culinary experience that will leave you craving more.

Let's cook with our recipes!

CREAMY ITALIAN CHICKEN CRESCENT BAKE

Creamy Italian Chicken Crescent Bake image

The secret to this crazy-good casserole is a two-ingredient sun-dried tomato sauce topper.

Provided by Pillsbury Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup shredded Parmesan cheese
1 tablespoon chopped fresh basil leaves
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
8 chicken tenderloins (about 3/4 lb)
1 1/2 cups heavy whipping cream
1/3 cup julienned sun-dried tomatoes in oil, drained
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Steps:

Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.
In small bowl, mix Parmesan cheese and basil until well blended. Set aside.
Unroll 1 dough sheet; cut into 4 rectangles. Place 1 chicken tenderloin on one long side of each dough rectangle; roll up. Pinch edges and ends to seal. Place seam-side-down in baking dish. Repeat with remaining dough sheet and chicken tenderloins. Sprinkle with Parmesan mixture.
Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.
Meanwhile, in 10-inch skillet, cook whipping cream, tomatoes, salt and pepper flakes over medium-high heat 3 to 4 minutes or until slightly thickened. Cover to keep warm.
Spoon warm sauce over crescent-wrapped chicken. Serve immediately.

Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 185 mg, Fat 7 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 8 g, TransFat 1 1/2 g

BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE

Basil Burgers with Sun-Dried Tomato Mayonnaise image

I often end up with a bumper crop of herbs-and here's one of my favorite basil recipes. These burgers feature great Italian flavor. The gooey, cheesy centers and scrumptious topping are irresistible. -Virginia Kochis, Springfield, Virginia

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/4 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 cup fat-free mayonnaise
2 teaspoons Worcestershire sauce
1/4 cup fresh basil leaves, coarsely chopped
2 teaspoons Italian seasoning
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1-1/2 pounds lean ground beef (90% lean)
3/4 cup shredded part-skim mozzarella cheese
6 whole wheat hamburger buns, split
Additional fresh basil leaves, optional

Steps:

In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.

Nutrition Facts : Calories 355 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 904mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein.

Tips:

Use fresh basil leaves for the best flavor. If you don't have fresh basil, you can use dried basil, but use half the amount since it is more concentrated.
If you don't have sun-dried tomatoes, you can use fresh tomatoes. Just roast them in the oven at 200°F for 2-3 hours, or until they are dry and shriveled.
Use a sharp knife to cut the tomatoes and basil. This will help prevent them from tearing.
Be careful not to over-mix the dough. Over-mixing will make the dough tough.
Bake the crescents until they are golden brown. This will ensure that they are cooked through.

Conclusion:

Basil sun-dried tomato crescents are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a quick and easy meal. With their flaky crust, savory filling, and fresh basil flavor, these crescents are sure to be a hit with everyone who tries them.