1/4 cup of diced sun dried tomatoes in oil,
3 tsp of fresh chopped basil, and 1 tsp minced garlic.
Unroll a package of store bought 8 count crescent rolls.
Do not pull apart.
Pinch the perforations together to make a smooth dough.
Spread the bruschetta mixture over the dough and roll up lengthwise tightly.
Slice into thin discs and place on a greased cookie sheet.
Bake at 350 degrees for 15 minutes or until browned.
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