This fun semi-homemade twist on a traditional caprese salad is perfect for parties, appetizers, after school snacks or even a fun dinner addition. This quick and easy take on the caprese uses a can of crescent roll dough to encase mozzerella cheese and fresh basil smothered in tomato sauce with a hint of balsamic.
The tops are brushed with a little oil and finished off with a sprinkling of Italian herbs and garlic powder, for a really authentic taste.
This adorable, bite-sized appetizer comes together with only a few ingredients. Start by unrolling a can of crescent rolls...
Then start layering on good stuff. A little tomato basil sauce, some mozzerella string cheese, fresh basil. The best part is, you can use low fat cheese and reduced fat crescent dough to keep these on the lighter side ;)
I brush the tops with a little oil and sprinkle on a dried Italian seasoning blend and some garlic powder just before popping them in the oven.
These Caprese Crescent Rolls can also be made into chicken parmesan rolls, by swapping out the basil for some chicken tenders, so you can serve a little something for everyone!
I use string cheese cut in half instead of slices, to keep these little rolls nice and thick and tall. I tried both and the string cheese makes them a little harder to roll but the shape it creates is so worth it!
Bake until the crescents are nice and puffy and golden brown, and the cheese has melted. They come out so pretty and ready for serving.
This recipe also freezes wonderfully, so you can make a big ol' batch, wrap them up and freeze them for a perfect bite sized snack. Then, just reheat them in the toaster or microwave, and serve in minutes, any time!
Easy, simple, delicious, bite-size... and low-fat if you you choose ;)
I always serve the leftover sauce warmed up in a bowl for dunking these little stuffed crescent rolls into, to complete the dish. Dig in and enjoy!
Caprese Crescent Rolls
Yield: 8
Ingredients
Directions
Ingredients
- 1 (8 ounce) can refrigerated crescent rolls (regular or reduced fat)
- 4 mozzarella string cheese sticks (regular or low fat), cut in half
- 1 (24 ounce) jar tomato & basil sauce
- balsamic vinegar, optional
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Directions
Preheat oven to 375 degrees F. Unroll crescents and lay them on a baking sheet lined with foil or parchment paper. Spoon a little sauce at the wide edge and place a basil leaf on top, followed by half of a piece of string cheese. Top cheese with another basil leaf, a little more sauce, and a drizzle of balsamic vinegar of desired. Carefully roll up each crescent. Brush oil on top of each crescent roll and sprinkle with a little garlic powder, and Italian seasoning. Bake for 15 minutes, or until golden brown. Heat up the extra sauce, and serve in a bowl for dipping.
