So, I think I owe some of you an apology. I waxed poetic about the parmesan pull-apart rolls that they sell at Target- but evidently not many Targets. If you’re in driving distance, I still maintain that its worth the drive. Pick up all the bags they have. Freeze them.
As for the rest of you, I felt as thought your lives were lacking. I thought maybe I owed you a decent substitute- something easy enough to whip up at the end of a long day, very much unassuming and unintimidating, but completely mouthwatering.
So I loaded up with all the types of cannons-under-pressure tubes of dough that I thought afforded good possibilities, and got to work.
Side note: I am turning 30 in a few months and to this day, I am still terrified to open those Pillsbury bread tubes. I literally peel off the paper while turning my head away and extending my arms as far as humanly possible. If it doesn’t spring open on its own accord at that point, I turn shut my eyes super tight, turn my whole body away, and then smack it on the edge of the countertop.
Yep. Almost done with my third decade of life. Scared of bread tubes.
I tried a couple different doughs and thought that the crescent rolls gave me the best result- I want something really light, airy and flaky- and all the extra butter in crescent rolls doesn’t hurt the flavor either. Crescent dough, with extra herbs, butter and cheese? Sign me up.
- 1 tube ready-made crescent roll dough
- 5 T butter
- 5 T parmesan cheese, shredded
- 1 T romano cheese, grated
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- Preheat the oven to 350 degrees.
- Melt the butter in a microwave-safe bowl. Stir in the garlic powder, italian seasoning, and romano cheese.
- Use a basting brush to lightly butter 5-6 wells of a muffin tin.
- Tear off pieces of the dough, roll into 1″ balls. Fit 4 balls into each well, you’ll need to smush them together.
- Top each one with a tablespoon of parmesan cheese, then spoon the herb-butter over the top.
- Bake in the preheated oven for 12-15 minutes, until the rolls are puffed and light golden brown. Serve warm.