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.
Start by pre-heating the oven. Line a baking sheet with parchment paper or spray with cooking spray.
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.
After all of the crescents have been filled and rolled, sprinkle the remaining Parmesan cheese and rosemary on top.
Bake crescents for 12 to 14 minutes, or until crescents are golden-brown. Serve immediately.