- Prep: 5 minutes
- Cook: 10 to 13 minutes
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 tablespoons sesame seeds
- 2 tablespoons caraway seeds
- 2 tablespoons poppy seeds
- 2 tablespoons cornmeal
- 1 tablespoon coarse salt
- 1 egg
- 1 tablespoon water
Preheat oven to 350 degrees F.
In a shallow dish, combine seeds, cornmeal and salt. Set aside.
In another shallow dish, beat egg with water. Set aside.
Unroll crescent dough. Cut in half length- and width-wise. Cut each quarter into 4 long strips, making 16 strips total.
One at a time, dip each strip into egg and let excess drip off. Dip or sprinkle coated dough strip with seed mixture.
Twist each strip and place on an ungreased baking sheet. Bake for 10 to 13 minutes, until golden brown. Serve immediately.