Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
If you can’t find crescent roll dough, puff pastry is a great substitute. For a different cheese profile, try using cheddar or gouda instead of mozzarella. Remember, cooking is about using your senses and creativity, much like how my abuela taught me in her kitchen.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, combine melted butter, minced garlic, parsley, garlic powder, salt, and pepper. Set aside.
- Unroll the crescent roll dough and separate it into triangles.
- Place a small amount of mozzarella and Parmesan cheese at the wider end of each triangle.
- Roll each triangle from the wide end to the point, forming a crescent shape. Transfer to the prepared baking sheet.
- Brush each roll with the garlic butter mixture, ensuring an even coating.
- Bake for 12-15 minutes, or until golden brown and puffed.
- Remove from the oven and let cool slightly before serving. Enjoy warm for the best experience.
As you roll the dough, remember that it doesn’t need to be perfect. Embrace the imperfections — they add character, much like my grandmother’s perfectly imperfect tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International