Sorella Fontina Crescent Rolls

Written By Catherine Slattery
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Ingredients 

  • 1 tbsp minced fresh oregano 

  • 1 tbsp minced fresh rosemary 

  • 1 tbsp minced fresh thyme 

  • 1 tube refrigerated crescent rolls

  • 2 oz. Sorella Fontina cheese, finely shredded (½ cup)

  • 1 large egg, lightly beaten

Heat oven to 350 F, then line a 15x10 inch baking pan with parchment paper. Combine the oregano, rosemary, and thyme in a small bowl. Unroll crescent rolls and separate into eight triangles. Top each with 1 tablespoon of Sorella Fontina and ½ teaspoon herbs. Roll up from the wide end and then place rolls point side down 2 inches apart on the prepared pan. Brush with egg wash and sprinkle the remaining herbs. Bake for 12-14 minutes or until golden brown.

Catherine Slattery
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