Cheesy Garlic Butter Rollups (Print Version)
# Ingredients:
→ Dough
01 -
2 cans (226 g each) refrigerated crescent roll dough (16 triangles total) or use homemade crescent dough
→ Cheese Filling
02 -
240 g shredded mozzarella cheese
03 -
60 g shredded sharp cheddar cheese
04 -
60 g freshly grated Parmesan cheese
05 -
57 g cream cheese, softened (optional)
→ Garlic Butter Topping
06 -
85 g unsalted butter, melted
07 -
3 large garlic cloves, finely minced or grated
08 -
1 teaspoon Italian seasoning
09 -
1 tablespoon chopped fresh parsley (optional)
10 -
0.5 teaspoon salt
11 -
0.25 teaspoon black pepper
# Instructions:
01 -
Set the oven to 190°C and line a large baking sheet with parchment paper or a silicone baking mat.
02 -
In a bowl, mix the melted butter, minced garlic, Italian seasoning, salt, and black pepper until well combined. Reserve 2–3 tablespoons for brushing after baking.
03 -
Unroll the crescent dough onto a clean surface. Separate into triangles and arrange them flat.
04 -
In a separate bowl, combine the mozzarella, cheddar, Parmesan, and cream cheese. Blend thoroughly for an even distribution.
05 -
Place approximately 1 tablespoon of cheese mixture on the wide end of each dough triangle. Roll each from the wide end towards the point, securing any escaping cheese.
06 -
Arrange rollups seam side down on the prepared baking sheet. Brush tops with reserved garlic butter. Bake for 15–18 minutes until golden brown and cheese bubbles at the edges.
07 -
Remove from oven and immediately brush hot rollups with remaining garlic butter. Garnish with extra Parmesan and chopped parsley as desired.
# Notes:
01 -
For extra flavour, try incorporating red pepper flakes or experimenting with cheeses such as gouda or gruyere.
02 -
Store leftovers refrigerated in an airtight container for up to 3 days, or freeze before baking and bake from frozen for 20–22 minutes.
03 -
Serve warm with dips like marinara sauce, garlic aioli, ranch, or spicy honey mustard.