Ingredients
3 tablespoons finely chopped onion3 garlic cloves, minced1 tablespoon butter1 tube (4 ounces) refrigerated crescent rolls1/8 teaspoon Italian seasoning
Preparation
In a small skillet, saute onion and garlic in butter over medium heat for 2-3 minutes or until tender. Unroll crescent dough; seal perforations and press into two 6-in. x 4-in. rectangles.
Transfer one rectangle to an ungreased baking sheet; spread with half of the onion mixture. Top with second rectangle and remaining onion mixture. Sprinkle with Italian seasoning. Bake at 400° for 10-12 minutes or until golden brown. Cut into four wedges.
