Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls1/4 cup butter, softened1/4 cup minced fresh basil2 tablespoons oil-packed sun-dried tomatoes, patted dry and finely chopped1/2 teaspoon garlic powder
Preparation
Preheat oven to 375°. Unroll each tube of crescent dough; separate each dough into 8 triangles. In a small bowl, mix remaining ingredients. Spread 1 teaspoon filling along the wide end of each triangle; carefully roll up once to form brim of hat.
Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Rotate halfway through baking to ensure even browning.
