I don’t even have words for how good these are. No modifications necessary! Pillsbury has a ton of great recipes, check them out! But for now, this is their original recipe… but the below vegan version is what made it to our table one snowy and cozy winter afternoon!

tuscan vegetable wraps fun

Ingredients

30 Minutes

  • 1 box (7 oz) Green Giant frozen antioxidant blend broccoli, carrots and sweet peppers

  • 2 tablespoons basil pesto

  • 1 can Pillsbury refrigerated Crescent Dough Sheet

  • 2/3 cup peach apricot preserves

  • 2 tablespoons spicy brown mustard

  • 1 tablespoon finely chopped fresh basil leaves

Preparation

12 Minutes

  1. Heat vegetables as directed on the box and chop finely. Mix vegetables and pesto in a medium bowl and set aside.

  2. Line a cookie sheet with parchment paper.
  3. Unroll the crescent dough sheet and cut into 18 squares. Fill each square with about 2 teaspoons of vegetable mixture. Pull opposing corners of the dough and pinch at top. Place on ungreased cookie sheet and bake at 375 degrees F for 10-15 minutes – until golden brown.
  4. While baking, mix apricot preserves, mustard and chopped basil in a small serving dish. Very lightly warm in the microwave for 6 seconds, stir. Serve with tuscan warps.
  5. Enjoy! (I like an additional side of spicy mustard to mix it up, but that’s just me)!

Additional Cooking Instructions

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