Farm in a Blanket

Name: Farm in a Blanket
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 12 crescents
Ingredients: 1 tablespoon oil; 1 small red onion, chopped; 1 cup golden raisins; 1 (8-ounce) tube crescent rolls (recommended: Pillsbury); 12 slices (about 3 ounces) provolone; 12 slices (6 ounces) Genoa or other salami; 1 tablespoon black poppy seeds

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Level: Easy
Total: 1 hr

Prep: 20 min
Inactive: 15 min
Cook: 25 min

Yield: 12 crescents

Level: Easy
Total: 1 hr

Prep: 20 min
Inactive: 15 min
Cook: 25 min

Yield: 12 crescents

Ingredients

1 tablespoon oil

1 small red onion, chopped

1 cup golden raisins

1 (8-ounce) tube crescent rolls (recommended: Pillsbury)

12 slices (about 3 ounces) provolone

12 slices (6 ounces) Genoa or other salami

1 tablespoon black poppy seeds

Directions

Watch how to make this recipe.

Preheat oven to 375 degrees F. In a medium saute pan over medium heat add the oil and saute onions and raisins until both are tender, about 10 minutes. Set aside to cool.
Roll out 6 of the crescent pastry rolls and slice in half forming 2 triangles and 12 pieces total. To assemble, place a piece of salami and cheese on 1 triangle. Add a dollop of the onion mixture in the center. Starting at the wider edge, roll the crescent triangle to form a small croissant. Place seam side down on a baking sheet. Repeat with remaining ingredients. Sprinkle poppy seeds over each roll and bake for 13 to 15 minutes or until golden brown.