Recipe by PJMattus
Refrigerated crescent rolls are ok. But dip them in butter & parmesan before baking & they are amazing! This was an experiment I tried one evening. We loved it. I don't make them any other way now. If you like, you can also add about 1/2 teaspoon dried parsley to the parmesan mixture.
Top Review by NurseJaney
Had a "slightly" out of date roll of LARGE CRESCENTS (6 big fluffy rolls) - to serve with MizzNezz' chicken noodle soup. These were super easy to put together and just different enough to be really tasty. I should have baked them an extra minute or 2, since the inside layer was not yet crisp due to the larger size. Leftovers crisped up nicely in the toaster oven. Thanks for posting Feej.
- 1 (8 count) can refrigerated crescent dinner rolls
- 1⁄4 cup butter, melted
- 1⁄2 cup parmesan cheese (grated, in the can)
- 1⁄4 teaspoon garlic powder
Directions See How It's Made
- Pre-heat oven to 375.
- Melt the butter in 1 bowl.
- Mix the parmesan cheese & garlic powder together in another bowl.
- Unroll the crescent rolls. Dip each one, on one side only in the butter first, then the parmesan mixture.
- Roll as directed on the crescent roll package. Bake as directed, about 10 minutes.