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Killer Side Bread: Cheesy Rosemary Crescents

Cheesy Rosemary Crescents
These easy four-ingredient crescent rolls packed with mozzarella cheese pair nicely with your favorite soup.
By Holly Lofthouse

I don’t know if it’s the surprise cheesy center, the fresh rosemary or the Parmesan cheese sprinkled on top, but these crescents are a star side that will have everyone begging for more! Pair them with a hot bowl of soup – one of my favorites is Progresso Vegetable Classics Tuscan-Style white bean soup.

Cheesy Rosemary Crescents

Start by pre-heating the oven. Line a baking sheet with parchment paper or spray with cooking spray.

Crescent roll dough, cheese sticks, rosemary, shredded parmesan cheese

Unravel crescent dough from can and separate into eight triangles. Place one half of string cheese onto the wider end of each crescent triangle. Sprinkle a quarter teaspoon of rosemary and Parmesan cheese over the string cheese and roll up the crescent dough over the filling towards the end tip.

Crescent triangles topped with string cheese, rosemary and parmesan cheese
Crescent rolls wrapped around string cheese

After all of the crescents have been filled and rolled, sprinkle the remaining Parmesan cheese and rosemary on top.

Crescent rolls wrapped around string cheese, topped with rosemeary and parmesan cheese

Bake crescents for 12 to 14 minutes, or until crescents are golden-brown. Serve immediately.



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