Quickie Garlic-Cheese Crescent Rolls

By Addie

“Here's a recipe that just couldn't be much quicker or easier and is sure to add a nice touch to any dinner," says Lori Abad in East Haven, Connecticut. "The garlic and Parmesan flavors really come through. Enjoy!” (Taste of Home)

MY NOTES: Ok, so you pride yourself on making all your own breads and you COULD make crescent rolls yourself - but they ARE a lot of work, so give yourself a break once in a while and make these with a spaghetti dinner! Jack'll love it!

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 3 tablespoons butter, melted
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 2 tablespoons grated Parmesan cheese

Preparation

Step 1

Separate crescent dough into eight triangles. Roll up from the wide end and place point side down 2 in. apart on an ungreased baking sheet. Curve ends to form a crescent.

Combine the butter, garlic powder and oregano; brush over rolls. Sprinkle with cheese.

Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 servings.
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REVIEWS:

I was pleasantly surprised by how well these turned out. Very tasty!

Never use refrigerated crescent rolls! They are FULL of trans fats! If you must, use the "reduced fat" version, which they claim do not contain trans fats.

I followed the quantities very loosely - but these hit the spot - the butter, garlic and Parmesan cheese on the crescents blended nicely

Yuuuummmyyyyyyyyyyyyy!!!!!!

Very yummy. Very easy too.