Cheese Stuffed Crescent Rolls
These cheese-stuffed crescent rolls are incredibly good for how easy they are to make - just 10 minutes of prep and 10 minutes in the oven, and you’ve got warm, golden, pull-apart rolls filled with melty mozzarella and brushed with a buttery garlic-parmesan topping. They’re perfect for a quick appetizer, an easy side, or cozy snacking, and they always disappear fast (I’ve seen it happen every time I make them). Best of all, you don’t need anything fancy—just a can of crescent dough and a few simple ingredients to make something everyone will love.
Servings: 8 servings
Ingredients
- 1 8 ounce can Pillsbury Crescent Rolls
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, finely minced
- ¼ cup grated parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- 4 mozzarella cheese sticks, cut in half
Instructions
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- On a clean work surface, unroll the crescent roll dough carefully stretching out each triangle.
- Add the minced garlic, parmesan cheese, Italian seasoning, dried oregano and salt to the melted butter. Stir well and use a pastry brush or spoon to add a thin layer of the butter mixture to each crescent roll. Reserve the remaining butter for the tops of the rolls.
- Then place the piece of string cheese to the larger end of the crescent roll. Use your fingers to tuck the edges in to form a seal around the cheese, then continue to roll the crescent rolls and place on the baking sheet giving each one a few inches of space.
- Brush the tops with the remaining butter mixture and bake in the preheated oven for 10 minutes or until golden brown.