Parmesan Crescent Rolls Recipe
Upgrade dinner with these buttery Parmesan crescent rolls, flaky, golden, and coated in savory cheese for a perfect side.
Serving8 servings
Ingredients
- 8 ounces refrigerated crescent roll dough, 1 tube
- 2 Tablespoon butter, melted
- ½ cup Parmesan cheese
- garlic powder to taste
- Italian seasoning, to taste
Equipment
Instructions
- Preheat oven to 350℉.
- Pour half of the melted butter into the bottom of a 8x8" baking pan.
- Roll out the tube of dough and pinch all the seams together so that you have one sheet of dough (sometimes you can also buy a sheet of crescent dough - if your store has this available, I would totally recommend it!).
- Sprinkle half of the Parmesan cheese all over the dough. Lightly sprinkle garlic powder and Italian seasoning on the dough as desired.
- Roll up the dough length-wise (like a long, skinny tube) and using a sharp knife, carefully slice the dough into 1" pieces. You should get 8-9 pieces.
- Place the dough slices into the prepared pan. Using a basting brush, brush remaining butter on top of rolls. Sprinkle remaining Parmesan cheese on top of rolls as well.
- Bake for 11-13 minutes or until the tops of the rolls start to turn golden.
Notes
- I recommend using freshly shredded Parmesan cheese. I like to buy it from the deli at the grocery store and shred it myself. You can buy pre-shredded Parmesan cheese and use it in this recipe, but I feel that the pre-shredded cheese doesn’t melt as nice as freshly shredded cheese does.
- Try using garlic butter in place of regular butter and some fresh herbs.
- If you want to add protein shredded chicken would be great inside these rolls.
Nutrition
Calories: 149 kcal · Carbohydrates: 12 g · Protein: 3 g · Fat: 11 g · Saturated Fat: 5 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 12 mg · Sodium: 348 mg · Potassium: 7 mg · Sugar: 3 g · Vitamin A: 136 IU · Calcium: 75 mg · Iron: 1 mg