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!
- 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
- 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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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.
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