Prep 5 mins
Cook 15 mins
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.
- 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
- 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.
Had a "slightly" out of date roll of LARGE CRESCENTS (6 big fluffy rolls) - to serve with MizzNezz' chicken noodle soup.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.
What a tasty, easy and fun recipe! Only changes to the ingredients were to add a few turns of the pepper mill into the parmesan. I got these prepped early and onto a baking tray then let them rest in the fridge while I prepared dinner. Baked mine for 13 minutes. Thanks for sharing Feej
Made for Down on the Farm Photo Tag Game
you think this is good, put 1 1/2 tsp garlic power with the parmesan and then prepare the rolls before baking. Yeah! Kicks those puppies out of the solar system! Great recipe!