Caprese Crescents with Balsamic Vinaigrette Dressing

I went to the Farmer’s Market this week and picked up fresh tomatoes and fresh basil. When I got home I was thinking of everything I could make with those ingredients! I came up these Caprese Crescents and they tasted DELICIOUS! Don’t forget to dip them in the Balsamic Vinaigrette Dipping Sauce- It really just made all the flavors pop!

Serves: 8 crescents

Caprese Crescents with Balsamic Vinaigrette Dressing

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 1 large red tomato, cut in half and sliced
  • 1 (8 ounce) can refrigerated crescent rolls
  • 8 slices of skim mozzarella cheese
  • Vinaigrette:
  • 1 tbsp oil
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 2 tsp Dijon mustard


  1. Preheat oven to 375 degrees. Cut tomatoes, and cheese.  
  2. Separate crescent rolls into 8 triangles.
  3. Place one slice of cheese on the wide end of each crescent roll.
  4. Put the tomato, and basil on top of the cheese then roll it up.
  5. Bake for 15 minutes, or until golden brown.
  6. Vinaigrette:
  7. Mix the oil, honey, vinegar, and Dijon mustard all together. Then dip the warm crescents into the vinaigrette.



94 cal


6 g


3 g


6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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3 Responses to “Caprese Crescents with Balsamic Vinaigrette Dressing”

    • ladeedoo
      perhaps drying the tomatoes out in the oven first (bake or broil) would help them not be so doughy. or at least removing the core/seeds would help. i'm glad you mentioned that before i started making them!

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