Garlic Butter Cheese-Stuffed Rolls

Ingredients

2 cans refrigerated crescent roll dough, 8 ounces each.

8 mozzarella string cheese sticks, cut in half.

4 tablespoons unsalted butter, melted.

3 garlic cloves, finely minced.

¼ cup freshly grated Parmesan cheese.

1 tablespoon chopped fresh parsley.

½ teaspoon Italian seasoning.

¼ teaspoon freshly ground black pepper.

1 large egg, for brushing.

1 tablespoon water, for the egg wash.

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Open the crescent dough and separate it into 16 triangles.

Pat the mozzarella pieces dry with a paper towel.

Place one cheese piece near the wide end of each triangle.

Fold the sides inward over the cheese.

Roll the dough toward the pointed end, enclosing the filling.

Pinch the seams and ends firmly to reduce cheese leakage.

Arrange the rolls seam-side down, leaving space between them.

Whisk the egg with the water in a small bowl.

Brush a thin layer of egg wash over each roll.

Combine the melted butter, garlic, Italian seasoning, and black pepper.

Brush the rolls lightly with half the garlic butter, then sprinkle with Parmesan.

Bake for 12–16 minutes, until golden brown and cooked through.

Brush with the remaining garlic butter, sprinkle with parsley, and cool for 5 minutes before serving.

Variation

Cheddar Filling: Replace the mozzarella with small pieces of cheddar for a sharper flavor.

Pizza Rolls: Add a few mini pepperoni slices alongside the mozzarella.

Spicy Rolls: Stir a pinch of crushed red pepper into the garlic butter.

Herb Butter: Replace the parsley with fresh basil or chives.

Dipping Sauce: Serve warm with marinara sauce or garlic dipping sauce.

Storage

Refrigerate: Store cooled rolls in an airtight container for up to 3–4 days.

Cool Promptly: Refrigerate within 2 hours of baking.

Freeze: Wrap cooled rolls individually and freeze in a sealed freezer bag for up to 2 months.

Reheat: Warm refrigerated rolls at 350°F (175°C) for 8–10 minutes, or until hot throughout.

From Frozen: Thaw overnight in the refrigerator, then reheat until the centers reach 165°F (74°C).