the easiest savory dinner rolls that are made to be paired with winter soups, stews, chili or eaten straight off the hot pan! made from crescent roll dough, garlic, herbs and lots of cheese, they come together in a snap!
4tbsp (56g)unsalted butter, softened to room temperature
1 tbsp unsalted butter, melted
2cloves garlic, minced
1-2 tsp dried herbs italian or zaatar would be delicious
2 cshredded cheese of choice cheddar and gouda would be delicious
2tbsp coarsely chopped parsley, optional
Preheat the oven to 350F.Lightly grease a 12 ct. muffin pan. Set aside.
Open 1 can of crescent rolls. There will be 8 triangles. Tear each triangle along the perforations.Slightly overlap two triangles along the perforated edge to make 1 rectangle. Gently press the outer edges to make a roughly 6x4 rectangle. Repeat for the remaining pieces of dough to make 4 total.
Mix softened butter, minced garlic and dried herbs together until well combined. Spread 1 tsp butter mixture across each rectangle. Top with 1/4 c cheese per rectangle.
Starting at the long edge, tightly roll the long bottom edge to the top edge. Repeat for the other 3 rectangles. Place the rolled "logs" seam side down on a flat surface. Slice in half lengthwise.Starting at the top points, press the two pieces together. Overlap one sliced side with the other, repeating to make a braided "rope"
Once "braided," twist the bottom up to the middle of the roll. twist the top of the roll down to the middle and around the bottom end (that has been twisted into the middle). Repeat for remaining 3 "logs"Place the 4 twisted rolls on a parchment lined plate or baking sheet to chill in the fridge while you prepare the other 4 rolls using the remaining ingredients.
Once all rolls are prepared and ready to bake, place each of the eight (8) total twisted rolls in a muffin cup in the muffin pan.Brush the top of each roll with the tablespoon of melted butter. Sprinkle with salt.Bake at 350 f for 15-18 minutes or until golden brown on the top. cool in pan for 2-3 minutes. Carefully remove from the pan, plate and top with chopped parsley.