Using refrigerated crescent roll dough makes these wedges fast and yummy!
IN a small skillet, saute garlic and onion in butter over medium heat for 2-3 minutes or until tender.
UNROLL crescent dough; seal perforations and press into 6"x4" rectangles.
TRANSFER one rectangle to an ungreased baking sheet and top with half of the onion mixture.
TOP with the second rectangle and the rest of the onion mixture.
SPRINKLE with italian seasoning.
BAKE at 400 degrees for 10-12 minutes or until golden brown.
CUT into 4 wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 850 | ||
Calories from Fat: 826 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.8g | 122 % | |
Saturated Fat 58.1g | 290 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 243mg | 75 % | |
Sodium 655mg | 23 % | |
Potassium 166.3mg | 4 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 7.8g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 850
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