Yeh, I know. This does NOT look like “crescent” rolls, but…
They are; and I am almost embarrassed to tell you how often I have made them in the past week or so.
TWICE, for the record, and not more often because I only had two tubes of crescent roll dough in the fridge, and was getting over a cold and not up to going out for more.
See. The thing is. I picked up some crescent roll dough to make baked stuffed Brie for our post-holidaze gatherings; but, then I got that cold, and was trying to keep things simple, but still nice for folk, so, I skipped the Brie and then had a couple of tubes of dough hangin’ around the spare fridge.
Baked Brie for just the two of us was a non-starter, and, since our first post-holidaze gathering sent me straight back to bed for a day or two, we opted to postpone the second.
What to do?
Enter the very nice folk at Pillsbury with this kinda marvelous suggestion:
Slice the dough, brush it with garlic and herb butter, sprinkle with cheese, then bake and serve with ranch (!) dressing.
I know, ranch?, but, trust me, this is a match made in heaven!
•1 tube crescent roll dough
•2 tbsp unsalted butter, melted
•1 tsp Italian seasoning
•1/2 tsp garlic powder
•Grated Parmesan cheese
First things first, heat your oven to 375º and line a baking pan with parchment paper.
Open the crescent roll tube and, keeping the dough whole, slice into 12 discs and arrange on the baking pan.
Stir the Italian seasoning and garlic powder into the melted butter and brush over the top and sides of each sliced piece of dough.
Sprinkle the Parmesan over the top and pop into the hot oven for about 12 minutes, until the rolls are golden brown.
Serve warm with ranch dressing, or, if you must, marinara; but, again, the ranch dressing is kinda magical here.
Recovering from a cold as I was, the first batch was made to go with some homemade chicken and veggie and ramen soup.
The second batch, when I was feeling a touch better, was with spaghetti and meatballs.
Both times, I have to say, the ranch dressing for the win!