1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

64

toothpicks

Dab cream cheese

Thin slice smoked salmon, cut into quarters

Fresh dill weed sprig

Very thin slice English cucumber, cut in half, folded

Fresh dill weed sprig

Small cooked shrimp, tail shell removed

Slice small fresh mozzarella ball or string cheese

Half grape tomato

Tiny basil leaf or fresh basil leaf strip

Half slice hard salami, folded into thirds

Slice sweet banana pepper (from a jar)

Kalamata or black olive

Dried fig, cut in half lengthwise

Mascarpone cheese star (using softened cheese)

Grated orange peel

Rare roast beef slice (spread with below)

Garden vegetable cream cheese spread

Fresh parsley sprig or tiny dill pickle slice

Swiss cheese cube

Half pimiento-stuffed green olive

Lettuce

Crisply cooked bacon

Turkey breast slice, rolled up, sliced

Grape tomato slice

1

Heat oven to 375°F. Unroll dough onto cutting board. Cut in half crosswise and lengthwise on perforated lines to make 4 rectangles. Press diagonal perforations to seal.

2

Starting with long side of 1 rectangle, roll dough tightly into 6 1/4-inch roll; press seam to seal. Repeat with remaining dough rectangles.

3

Spray thin serrated knife with cooking spray. Cut each roll into 16 slices. On ungreased large cookie sheet, place 32 slices about 1/2 inch apart. Place remaining 32 slices on second ungreased large cookie sheet.

4

Bake 1 cookie sheet at a time 8 to 9 minutes or until slices are light golden brown.

5

Top baked slices using all 8 toppings and making 8 appetizers of each, or choose your favorite topping options and make as many of each as you’d like. All toppings are quick to assemble, taking only about 4 to 8 minutes to make 8 appetizers.