Ingredients
½stickunsalted butter
½tspground sage
1tsprosemary,dried
½tspkosher salt
2pkgcrescent rolls
8black figs,stems trimmed, halved
¼cuphoney
1tspfreshly ground black pepper,for garnish
Preparation
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Add the butter, sage, rosemary, and salt to a small pot set over medium heat and stir until the butter is fully melted. Remove the pot from the heat and set aside until ready to use.
Separate the crescent roll dough along the perforated edges, creating 16 triangles. Place a fig half at the base of each dough triangle, brush with honey, and roll to enclose.
Set seam-side down on a prepared baking sheet. Brush the tops of wrapped figs with the herb butter.
Bake for 15 to 18 minutes, rotating and swapping the baking sheets top to bottom halfway through, until golden brown and puffed.
Drizzle with the remaining honey and top with freshly ground black pepper.
Enjoy!
