• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 64 toothpicks

Smoked Salmon with Dill

• Dab cream cheese
• Thin slice smoked salmon, cut into quarters
• Fresh dill weed sprig

Shrimp and Cucumber

• Very thin slice English cucumber, cut in half, folded
• Fresh dill weed sprig
• Small cooked shrimp, tail shell removed

Caprese

• Slice small fresh mozzarella ball or string cheese
• Half grape tomato
• Tiny basil leaf or fresh basil leaf strip

Antipasto

• Half slice hard salami, folded into thirds
• Slice sweet banana pepper (from a jar)
• Kalamata or black olive

Dried Fig and Mascarpone

• Dried fig, cut in half lengthwise
• Mascarpone cheese star (using softened cheese)
• Grated orange peel

Roast Beef Roll-Ups

• Rare roast beef slice (spread with below)
• Garden vegetable cream cheese spread
• Fresh parsley sprig or tiny dill pickle slice

Cheese and Pimiento Olive

• Swiss cheese cube
• Half pimiento-stuffed green olive

Turkey Club

• 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 6¼-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 ½ 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.