Here’s a twist on traditional crescent rolls… Seeded Crescent Twists! The seeds add lots of flavor and a little crunch. These quick breadsticks are a great accompaniment to many main dishes: from soups, to pastas, and more.

Here is what you need… Seeds, salt, cornmeal, an egg, and crescent rolls! If you’re not a big fan of caraway seeds (they are very strongly flavored!), just increase the amounts of the other seeds or substitute another seed altogether.

In a shallow dish, combine the seeds, cornmeal and salt. Set aside.

In another shallow dish, beat egg with water, then set that aside. I just love the bright orange-yellow yolks of the eggs from our chickens!

Unroll the crescent dough. Cut in half length- and width-wise. Cut each quarter into 4 long strips, making 16 strips total.

One at a time, dip each strip into the beaten egg and let the excess drip off.

Dip or sprinkle the coated dough strip with the seed mixture. If you like lots of seeds, you’ll need more of the seed mixture than is called for in this recipe.

Twist each strip and then place on an ungreased baking sheet.

Bake until golden brown, and serve immediately!

Seeded Crescent Twists

Print Recipe

Course Bread

Ingredients

1 8 oz can Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons sesame seeds
2 tablespoons caraway seeds
2 tablespoons poppy seeds
2 tablespoons cornmeal
1 tablespoon coarse salt
1 egg
1 tablespoon water

Instructions

Preheat oven to 350 degrees F.
In a shallow dish, combine seeds, cornmeal and salt. Set aside.
In another shallow dish, beat egg with water. Set aside.
Unroll crescent dough. Cut in half length- and width-wise. Cut each quarter into 4 long strips, making 16 strips total.
One at a time, dip each strip into egg and let excess drip off. Dip or sprinkle coated dough strip with seed mixture. Twist each strip and place on an ungreased baking sheet.
Bake for 10 to 13 minutes, until golden brown. Serve immediately.