Ingredients
16
16 servings
- •½ stick unsalted butter
- •½ teaspoon ground sage
- •1 teaspoon dried rosemary
- •½ teaspoon kosher salt
- •2 packages crescent rolls
- •8 black figs, stems trimmed, halved
- •¼ cup honey
- •1 teaspoon freshly ground black pepper, for garnish
Instructions
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Make the herbed butter: Add the butter, sage, rosemary, and salt to a small pot set over medium heat and stir until the butter is fully melted, about 2-3 minutes. Remove the pot from the heat and set aside until ready to use.
- Separate the crescent roll dough along the perforated edges, creating 16 triangles. Place a fig half at the base of each dough triangle, brush with honey, and roll to enclose. Set seam-side down on a prepared baking sheet. Brush the tops of wrapped figs with the herb butter.
- Bake, rotating and swapping the baking sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
- Drizzle with the remaining honey and top with freshly ground black pepper.
- Enjoy!
Nutritional Facts
Per 16 servings
- Calories: 37
- Carbohydrate: 7g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 6g
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