Monday, October 5, 2020

Parmesan and Rosemary Crescent Rolls

Disclaimer: These aren't fancy crescent rolls made from scratch. These are lazy crescent rolls, aka spruced up refrigerator crescent rolls. I am always about the easy + quick version of baked goods. If you're on the same page, this recipe is for you. 

Usually a side that I serve during the holiday season, these parmesan and rosemary crescent rolls are just as delicious any time of year, especially when it starts to cool off. They're so delicious with chili and soup, and just the perfect way to complement a fall meal. 

1 can refrigerated crescent rolls (8 count)  
1/8 cup butter
3 tablespoons grated parmesan cheese
2 teaspoons dried rosemary
1 teaspoon garlic powder

Preheat oven to 350 degrees. Melt butter either in a small saucepan or the microwave. Stir in garlic powder. Open the can of crescent rolls and unroll dough. Separate dough into 8 triangles. Brush the melted butter and garlic powder mixture onto the top of each triangle, then sprinkle with parmesan cheese. Flip each triangle so the buttered side is down, and roll into crescent shape (so that buttered side is on the outside). Place each crescent onto a baking sheet, and top with another sprinkling of parmesan and a few pieces of rosemary. Bake for 10-12 minutes or until golden brown. Serve.

We make them without the rosemary and double the parmesan sometimes too. It's fun to play around and experiment with flavors. Enjoy!


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