Cheesy Garlic Crescent Rolls


Soft, buttery semilunar rolls are fleecy with an madly flavorful garlic and herb butter, burnt with gooey mozzarella mallow, and topped off with other thicket of the seasoning butter!  But put, you Require these crescent rolls in your time!

This lunate rolls instruction isn't actually new… corroborate in 2014 when I started this lowercase journal, it was melody of one of the firstly few posts.  I can't justified anticipate it was THAT prolonged ago!  My how the reading has flown!  If you've been a order since the showtime, archetypical of all thank you so overmuch!, and secondly, I'm worthless for the repost, but at littlest you get to seem at whatever pretty new photos.

Of series, everyone has opposite tastes, but my kids Guttle these rounded rolls.  I ignoble, for our home of 4, I eff to use 2 cans of rolls, and the kids are comfort asking for many!  Sometimes I add several mini pepperoni and help any marinara on the cut and they metamorphose into a perfect less 2-bite dish!


  • 2 - 8 oz cans refrigerated crescent rolls
  • 8 pieces mozzarella string cheese, halved across to make 2 short sticks
  • 6 Tbsp salted butter, melted
  • 4-5 cloves garlic, grated or finely minced
  • 1 1/2 tsp Italian seasoning
  • 1 tsp dried parsley
  • 1/2 tsp dried basil


  1. Preheat oven to 375 degrees F.  Line a rimmed baking sheet with parchment paper and set aside.
  2. In a small bowl, combine melted butter with Italian seasoning, garlic, parsley and basil.
  3. Unroll crescent rolls and separate into triangles. Brush with garlic butter mixture, reserving some to brush on tops of assembled rolls. Place halved string cheese at widest end, and roll up (tucking in the edges to seal).
  4. Brush tops with more garlic butter.  Bake for 10-12 minutes, until lightly golden brown.

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