Seeded Wedges



    • 1 tablespoon caraway seeds
    • 1 tablespoon poppy seeds
    • 1 tablespoon sesame seeds
    • 1 tablespoon shelled sunflower seeds
    • (or use your choice of any combination of seeds)
    • 1 (8 oz.) can refrigerated crescent-type dinner rolls
    • 2 tablespoons Dijon mustard
    • 1 tablespoon bourbon whiskey or apple juice
    • 1 tablespoon honey


    Heat oven to 375°. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine seeds; mix well and set aside.
    Separate dough into 4 rectangles. Place on sprayed cookie sheet pressing perforations to seal. Cut each rectangle into 8 wedges.
    In small bowl, combine mustard, bourbon whiskey and honey; mix well. Brush over wedges and arrange, slightly separated on cookie sheet. Sprinkle each wedge with seed mixture.
    Bake 9 to 14 minutes or until golden brown. Remove from cookie sheet. Cool 5 minutes. Serve warm or cool.

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