| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- One 8-ounce crescent dough sheet, such as Pillsbury
- 1/2 cup shredded “supermarket” mozzarella
- 4 tablespoons salted butter, melted
- 1 tablespoon grated Parmesan
- 1 tablespoon pesto (store-bought or homemade)
- 2 garlic cloves, pressed
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside.
- Unroll the crescent sheet on a clean cutting board.
- Mix together the mozzarella, butter, Parmesan, pesto and garlic in small bowl or pitcher until mixed well. Reserve two tablespoons of the mixture and set aside. Spoon the remaining garlic-butter mixture over the crescent dough sheet, spreading to the edges. Starting with one of the long sides, roll the dough tightly, as if you were rolling cinnamon roll dough. Pinch closed and place seam-side down.
- Slice the dough into 12 even pieces and transfer them to the lined sheet pan, spacing them evenly. Spoon 1 teaspoon of the remaining garlic butter on top of each roll. Bake until golden, about 12 minutes.
- Let cool for 2 to 3 minutes, then serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 108 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 15 mg |
| Sodium | 200 mg |
Reviews
I sort of screwed this up and yet they came out pretty yummy. I only had half the cheese, couldn’t find my garlic press so smashed it with meat tenderize and then chopped, used extra garlic just cause I love it (not a mistake really as this one I did on purpose), didn’t press the seams together as well as I should have and finally sliced the rolls thinner cause they looked too thick to me. Oh and I saved only 2 tsp for the topping instead of 2 tbsp so most got no extra topping. And despite all of this, they really were pretty yummy. Not sure why others thought them bland.
Tasty!!
Made these just now and not really great… just a “good”. I’ve had better rolls (I rolled them like pin wheels). Its an “Eh” for me. Needs more “umpf”. More onion powder, more garlic paste, more ‘salt’. I used extra Moz, extra garlic paste (not in the recipe), extra shredded Parm. Still a no-go. They really are kinda bland with just this recipe, plus my additions. Would make serious adjustments if I made this again.
Super easy to make. I got 10 out of the recipe but it was fine. This is definitely going in my regular rotation
Wow r these good…I’m a firm believer in spray butter and parchment when it comes to cheesy breads…I used shaved parm instead of grated…I didn’t happen to have any shredded mozz…I had a cup of shredded queso though…yum yum…I love the burned edge’s of cheese! These will be going into the rotation of bread sides!
Good, but don’t forget the parchment paper.
So easy and flavorful. Next time I believe I’ll increase the garlic.
Made these for our Valentine’s Day dinner. They were a big hit!
These were amazing!! My whole family loved them. They came out perfect. I did let the butter cool down to room temperature before I added all of the other ingredients, so it was very easy to spread and also rolled it into a foot long roll, refrigerated for about 2 hours and it was super easy to make the 12 cuts. These beat Red Lobster biscuits by a long shot!!!
They came out just like picture shows and my family loved them! I will make them again.