This is a must try finger food. Pair it with a side dish of pasta or serve as appetizers. It’s super easy to make and takes about 12 minutes to bake in the oven.
- Can of Pillsbury crescent rolls (reduced-fat, if possible)
- Fresh basil leaves of generous size (about 12)
- 3-4 ounce beef tenderloin (you can substitute beef with chicken). I personally like the beef flavor. Cut the meat into strips. Cook on stove top with garlic and onion until medium rare. Leave in pan until ready to use. The meat will continue to cook when the croissant is baked in the oven.
- 2 tablespoons basil flavored olive oil
- 4 tablespoons grated or shaved Parmesan cheese
- 5 tablespoons marinara sauce
- 1 zucchini (I added the leftover zucchini to a pasta sauce)
- Garlic clove diced
- 1/2 cup chopped onion
Separate the crescent rolls and flattened slightly with palm of hand. Brush lightly with basil olive oil. Position basil leave and slices of zucchini onto the crescent dough (about a third of the way down from the longest point).
Sprinkle with a layer of Parmesan cheese. Roll croissant dough into a crescent shape.
Repeat this process for all eight rolls.
Spray a cookie sheet with non-stick oil and bake the croissants for 12 minutes at 375 degrees.
Remove from oven and serve while warm. You get the best flavors if served warm. However, you can cook ahead and place in the fridge. Allow croissants to come to room temperature and serve. Quite honestly, these are good both hot and cold.
So what’s the caloric damage for one of these delicious, can’t eat just one, sandwich? Not as bad as you might think. One serving is 150 calories. You can eliminate 15 calories by using non-stick basil flavored cooking spray. Lightly coat the croissant dough with basil spray before adding the stuffing ingredients.