Monday, September 20, 2010

Cheesy Italian Crescent Rolls

After a week long absence...I'm back! I didn't go anywhere or do anything, I just needed a little blogging break. I rebooted my own hard-drive and am ready to start posting some fantastic, new Fall recipes.

I thought I'd ease back into things with these super simple crescent rolls.  I use mozzarella string cheese to fill these gooey little rolls and give them a nice "pull".  Sprinkled with Parmesan cheese and Italian seasoning (the kind in a spice jar), these babies make an excellent alternative to garlic bread or even a yummy appetizer when served with a marinara dipping sauce.  Enjoy!

  • Try the garlic flavored crescent rolls for even more flavor!
  • Don't use shredded mozzarella for these, it won't achieve the same effect as string cheese or chunks of whole, fresh mozzarella  will.

Cheesy Italian Crescent Rolls

1 tube refrigerated crescent rolls
3 pieces mozzarella string cheese
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
2 tablespoons Italian seasoning

Unroll crescent roll dough and place on a lightly greased baking sheet. Cut each piece of string cheese into thirds and place each third on each piece of unrolled crescent roll dough (you will have 1/3 left over).  Starting at the widest part of the dough, tightly roll each piece with the cheese tucked inside. Arrange seam sides down. Brush each crescent roll with melted butter and sprinkle evenly with Parmesan and Italian seasoning. Bake at 375 for 12-14 minutes or until lightly golden. Serve warm.


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