Soon to be a family favorite, these cheesy garlic crescent rolls are made in just 20 minutes and use everyday ingredients!
Soft, buttery crescent rolls are brushed with an insanely flavorful garlic and herb butter, baked with gooey mozzarella cheese, and topped off with another brush of the garlic butter! Simply put, you NEED these crescent rolls in your life!
This crescent rolls recipe isn’t actually new… back in 2014 when I started this little blog, it was part of one of the first few posts.
Of course, everyone has different tastes, but my kids DEVOUR these crescent rolls. I mean, for our family of 4, I have to use 2 cans of rolls, and the kids are still asking for more! Sometimes I add some mini pepperoni and serve some marinara on the side and they transform into a perfect little 2-bite pizza!
WHAT IF I DON’T LIKE SO MUCH GARLIC?
That’s the best part about this recipe (or most cooking recipes actually)… you can totally adjust it to your tastes! We’re garlic fanatics here, so I make ours pretty garlicky.
To make the garlic pieces small enough (so you’re not biting down on a big chunk), I either grate the garlic with my microplane grater, use my garlic press, and sometimes I buy the tubes of garlic paste from my store’s produce department. You could also mince away with your knife if you’d like, but the other options are faster 🙂
WHAT OTHER INGREDIENTS CAN I ADD INSIDE THE ROLLS?
Whatever you’d like!! I mentioned above that sometimes I add some mini pepperonis and make them pizza flavored, but you could really add just about anything you’d like. Here are a few of my favorites:
- Pepperoni (mini or regular size work best)
- Browned Italian sausage
- Sauteed onions and peppers
- Different types of cheese (any kind you like – although soft cheeses like blue cheese probably wouldn’t work too well)
- Chopped cooked meatballs
- Cooked and crumbled bacon
CAN I USE FRESH HERBS INSTEAD OF DRIED?
Absolutely!! I like to use dried here because that’s what most people have on hand. To swap in fresh herbs for dried, you’ll want to use about double the amounts (since dried herbs are more potent).
As with most things, I like to garnish these crescent rolls with a little sprinkle of fresh parsley, but that’s optional.
We love to serve these alongside this soup, but they’re great served with a fresh salad for a light meatless dinner too!
I hope you guys give these a try, they’re so rich, buttery and FULL of flavor, I know you’ll love them!!
LOOKING FOR OTHER GARLICKY RECIPES?
TOOLS USED FOR THIS RECIPE:
- Microplane – this is not only for zesting citrus, it’s great for getting super small pieces of garlic!
- Parchment paper – never have to cut a piece down to size again!
- Gloves – between the melted butter and crescent rolls themselves, things can get a bit greasy… I love to use these to prep!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- In a small bowl, combine melted butter with Italian seasoning, garlic, parsley and basil.
- 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).
- Brush tops with more garlic butter. Bake for 10-12 minutes, until lightly golden brown.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Yaya Claudia says
Just sprinkled some granulated garlick and Italian seasoning to the butter; 1/2 stick of cheese stick was enough. I also used the large crescents. Baked 13-14” and were soooo yummmmy. Thank you
SHERRY L ROTH says
Fantastic! Made these per the directions, although I made some with cheese (thin-sliced provolone I rolled up), and some without. Both great but personally think with cheese is better! Will def make again!
Lesley says
Made Them, Waiting For Them To Bake, They Have
To Be Tasty, But Butter Herbs & Mozzerella Cheese, Will Pair Them With Hot
Soup On A Rainy Night In
November.
T says
Love the flavor and convenient ingredients on hand! Thank you for sharing your recipe!
Stacy Marie Pergentile says
Easy and delicious! My family of four loved these little side treats!
Tammy Boyce says
Made these tonight and they were a hit! Tasted so good!
Nicole Ruiz says
Can I make them in advance?
The Chunky Chef says
I haven’t tested it, but I think it would work well. I would wait to brush the tops with the garlic butter until you’re ready to bake them though 🙂
Hilerie says
So good I was able to snap pic of last one, turned out perfect!
Kellie says
This is SOO good. Like it melts tin your mouth kinda good. I did cook it for 5mins longer by just letting it sit in the hot oven turned off and it is just super good.
We used farmers market Amish butter and if you have never tried it you should look into it!
Honestly I suck at following recipes so I will find one and then kind of wing it after I know the ingredients.
I followed this one pretty closely since it’s not really a wing it type of recipe.
Phyllis says
Thanks for all the simple to make bread recipes. You make them easy to understand.
Vern says
Very very good, way easy to eat too many!! I make them on the Traeger with apple pellets.
Erin Belzile says
These were not great. The pillsbury crescent roll was too sweet for this recipe. Maybe if you make it with bread dough?
Nobody liked them at supper tonight 👎
Bridget says
Wow!! These are crazy good. Everyone in the house loved them
Zee says
These bombs are the bomb easy to make.
They are great instead of garlic knot as an Italian bread alternative. They go well as an appetizer at a buffet table. They have become a party favorite at most occasions in my family.
maball says
Yum city.
Chris says
The whole family loved these. Delicious and easy. Thanks!
Sarah says
Thank you! Wonderful way to use some extra store brand cheese sticks that did not taste as good as the name brand, according to my son. I made them for brunch.