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Crescent-Wrapped Baby Cheeses How-To

Just when you thought you’d seen every tasty, tiny treat in the book, along come these irresistible puffs of melty cheese with a sweet maple glaze.
Amy Erickson
Make a batch or two, maybe even three, of these for your next cocktail party and just watch how fast these pretty little puffs will disappear. Buttery crescents are snuggled tightly around the cheese, and it gets super melty and creamy. Top them off with a maple-pecan glaze that’s gently kissed with a dash of nutmeg, and now your little appetizer just became a five-star culinary experience. 

Start by rolling out the crescent dough so it’s even. 

Cut approx. 2-inch squares out of the dough. Figure one square per cheese round. Remove the wax coatings, then roll the cheeses inside each square, making sure to seal them well.

Crescent dough on cutting board

Bake them seam-side down on a sheet pan at 350°F for approx. 12-15 minutes, or until they’re puffy and slightly golden.

While they’re baking, you can make the glaze . . .

Maple syrup and pecans in a bowl with a jar of nutmeg nearby
In a medium bowl, combine the maple syrup, pecans and nutmeg. Mix to combine. 

Let the crescent-wrapped baby cheeses cool slightly, and then drizzle the glaze over the tops. Enjoy while they’re warm.

Crescent Wrapped Baby Cheeses

About Amy Erickson of Oh Bite It!

For Amy, life’s too short not to stop and smell the sugar. She’s always after the next, best-tasting concoction, and has created some all-time Pillsbury favorites, including Boston Cream Doughnut Holes, Crescent Enchiladas and French Toast Monkey Bread. Her kitchen is a laboratory of pure fun, and her can-do, family-friendly recipes are impossible to resist.