caprese crescent rolls

1 Large Red Tomato Sliced, then cut in half
1 (8 ounce) can refrigerated crescent rolls
8 slices of skim mozzarella cheese
8 leaves of basil

For the balsamic  Vinaigrette dipping sauce:

1 tbsp oil
1 tbsp honey
1 tbsp balsamic vinegar
2 tsp Dijon mustard

Directions:

Preheat oven to 375 degrees. Cut tomatoes, and cheese.  Separate crescent rolls into 8 triangles. Place one slice of cheese on the wide end of each crescent roll. Put the tomato, and basil on top of the cheese then roll it up. Bake for 15 minutes, or until golden brown.

For the Vinaigrette:

Mix the oil, honey, vinegar, and Dijon mustard all together. Then dip the warm crescents into the vinaigrette.

Yields: 8

Source: http://www.sixsistersstuff.com

mini pumpkin spice croissants

For the rolls: 
2 tubes of crescent rolls- roll each out and cut lengthwise in 2 if you want to make mini crossiants. 
4 oz. (1/2 block) of softened cream cheese 
1 cup of canned pumpkin (not pumpkin pie filling)
2 T pumpkin pie spice (adjust to taste)
3-4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

For sugar coating:
2 T sugar mixed with 1 T pumpkin pie spice


1. Beat the above ingredients for the rolls together using a kitchen hand held electric mixer until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.

2. for the sugar coating, mix together 2 T sugar and 1 T pumpkin pie spice and roll each croissant in it.  

3. Bake in preheated oven at 375 degrees for 15 min. 

Made 12/4/2012

*I really loved these as did both of my children- ages 3 and 1
*when I made these i just beated the cream cheese and canned pumpkin and used that as my filling, it cut back on sugar.  Next time I'll add 1/2 the sugar and the pumpkin pie spice and see how they turn out.  

Adapted from: http://www.shakentogetherlife.com