Again With the Garlic Rolls

I know, I know…

For, like, the third time since this year, I am featuring these stoopidly wonderful and easy to make rolls – just in time for everyone’s holidaze feasting.

Because, really, shouldn’t we have one simple thing, that will have folk exclaiming their joy.

And it all starts with a tube of crescent rolls (you know, from the market).

•1 tube crescent roll dough
•Seasoned butter, melted

Note: I am loving this garlic, Parmesan, and basil butter from my grocer, but if all you have is plain butter, go ahead and stir one teaspoon of Italian seasoning and 1/2 teaspoon of garlic powder into two tablespoons of melted butter.

Heat your oven to 375º and line a baking pan with parchment paper.

Apply cooking spray to a steak knife (it’ll make slicing the dough easier) and cut the crescent roll dough into twelve equal rounds.

Arrange on the lined baking pan and brush with the seasoned butter. If using your own seasoned butter mixture, sprinkle each round with some Parmesan cheese.

Note: I was serving this batch of rolls with Buffalo Chicken Soup (details to come), so added one teaspoon of my fave hot sauce to the butter before brushing on the rolls.

Slide the pan into the hot oven and bake for ten to twelve minutes, until the rolls are golden brown.

Serve warm.

So much better than plain old crescent rolls.

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