The last two weeks before Thanksgiving means that it is time to plan.
Like, this year, mebbe that one person who always brings the rolls cannot come.
What to do?
Well, you could, certes, buy store made bread or rolls.
Or, you could take a page from the past and bring out the crescent rolls!
My mom’s staple for fancy or feast meals never looked or tasted so good, thanks to a hack from the very nice folk at Pillsbury.
INGREDIENTS
•1 can (8 oz) refrigerated crescent rolls
•2 tbsp butter, melted
•1 tsp Italian seasoning
•1/2 tsp garlic powder
•2 or 3 tbsp grated Parmesan cheese
Note: as a further (and wicked tasty) hack, look in your local market’s dairy case by the butter and eggs. If you are very lucky, you will find specialty butters, such as this (one of my favorites), which means you can skip the Italian seasoning, garlic powder, and Parmesan cheese. Unless you’d like some extra of any of that.
Come to think of it, a dab o’ your fave hot sauce stirred in to the melted butter might could be a good thing as well.
But…
back to the rolls!
Heat your oven to 375º and line a baking pan with parchment paper.
Open the tube of rolls and, instead of unrolling, slice the dough into 12 equal 
pieces. A serrated knife with a little cooking spray applied works a treat for this.
Arrange the slices on the parchment lined baking pan.
If making your own seasoned butter; melt the butter, then stir in the Italian seasoning and garlic powder.
Brush over the dough slices, then sprinkle evenly with the Parmesan cheese.
If using seasoned butter from the market; simply melt and brush over the dough slices.
Pop into the hot oven and bake until golden brown, 12 to 15 minutes. Remove from the oven and serve immediately.
These rolls will soon be a fave addition to most any meal – from full-on feast to a simple Spicy Shrimp, Chickpea, Tomato, and Spinach Salad.
And… if you happen to have any leftovers, they are pretty nice at room temp with a schmear of cream cheese.