I donâ€™t even have words for how good these are. No modifications necessary! PillsburyÂ has a ton of great recipes, check them out! But for now, this is their original recipeâ€¦ but the below vegan version is what made it to our table one snowy and cozy winter afternoon!
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
Heat vegetables as directed on the box and chop finely. Mix vegetables and pesto in a medium bowl and set aside.
- Line a cookie sheet with parchment paper.
- 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.
- 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.
- Enjoy! (I like an additional side of spicy mustard to mix it up, but that’s just me)!