Cheesy Garlic Crescent Rolls with Mozzarella and Parsley (Print version)
Flaky crescent rolls stuffed with mozzarella, cream cheese, garlic, and parsley, then brushed with warm garlic butter.
# Ingredients:
For the rolls
01 -
1 can (8 oz / 226 g) refrigerated crescent roll dough
02 -
1 cup (113 g) shredded low-moisture mozzarella cheese
03 -
4 oz (113 g) cream cheese, softened
04 -
2 cloves garlic, finely minced
05 -
2 tablespoons finely chopped fresh parsley
06 -
1/4 teaspoon kosher salt
07 -
1/8 teaspoon black pepper
For the garlic butter topping
08 -
3 tablespoons (42 g) unsalted butter, melted
09 -
1/2 teaspoon garlic powder
10 -
1 tablespoon finely chopped fresh parsley
# Instructions:
01 -
Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
In a bowl, stir together the mozzarella, cream cheese, minced garlic, 2 tablespoons parsley, salt, and pepper until evenly combined.
03 -
Unroll the crescent dough and separate it into 8 triangles. Spoon about 1 tablespoon of filling onto the wide end of each triangle.
04 -
Roll each triangle from the wide end toward the tip, tucking and pinching the sides gently to help hold the cheese inside. Place on the prepared baking sheet with the tips facing down.
05 -
Bake for 12-15 minutes, until the rolls are puffed, golden brown, and cooked through at the seams.
06 -
Stir the melted butter with garlic powder. Brush over the hot rolls, sprinkle with the remaining parsley, and let stand for 3-5 minutes before serving.
# Good to know:
01 -
Serve warm for the best stretchy mozzarella center.
02 -
Chill assembled rolls for 10 minutes before baking if the dough gets soft.
03 -
Nutrition is an estimate per roll.