Smoked Oyster Crescents

1. 1

   Seperate crescent dough triangles, and cut in half lengthwise with a sharp knife.

2. 2

   You'll end up with 16 skinny triangles.

3. 3

   Spread each thinly with approximately 1/4 teaspoons stone ground (or spicy) mustard. (Or mustard of your choice.) It doesn't need very much.

4. 4

   Pour off oil, and drain oysters on paper towels to rid them of all the oil they pack them inches.

5. 5

   At wide end of each, place 1-2 oysters, depending on size and how many you have, and roll up rolling towards pointed end.

6. 6

   Place each, point side-down onto cookie sheet.

7. 7

   In small bowl, whisk egg, add water, whisk til mixed.

8. 8

   Lightly brush each with egg wash.

9. 9

   Lightly sprinkle each with parmesan and a little bit of dried dill.

10. 10

    Bake at 375 degrees for about 12-15 minutes, or til light golden brown.

11. 11

    Can serve with lemon slices if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.