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A refrigerated crescent dough sheet wraps mozzarella and Parmesan into sliced pinwheels brushed with garlic butter. This dough-based version is separate from the sandwich-bread rollups.
The older draft offered crescent or pizza dough without giving a package weight. Those products behave differently and cannot be assigned one reliable bake schedule. This version uses a single eight-ounce crescent sheet. If buying perforated crescent triangles, seal the perforations before filling; do not silently substitute a large pizza dough ball.
Ingredients and measurements
- One 8-ounce refrigerated crescent dough sheet
- 180 g shredded mozzarella
- 30 g grated Parmesan
- 1 teaspoon Italian seasoning
- 55 g unsalted butter, melted
- 3 garlic cloves, finely minced
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- Pinch of salt
Preparation and baking
- Stage 1
Heat oven to 375°F and line a baking tray. Mix melted butter with garlic, parsley and salt.
- Stage 2
Unroll the cold crescent sheet into a rectangle. Brush lightly with some garlic butter, reserving the remainder.
- Stage 3
Distribute mozzarella, Parmesan and Italian seasoning over the dough, leaving a clean strip along one long edge.
- Stage 4
Roll from the opposite long edge toward the clean strip and pinch the seam. Cut the log into eight equal slices with a sharp knife.
- Stage 5
Set pinwheels cut-side up with space around them. Brush lightly with reserved garlic butter, stirring it first.
- Stage 6
Bake about 15–18 minutes, continuing as needed until golden and the central dough spiral is cooked without a wet raw seam. Rest briefly before lifting and serving.
Keep the dough chilled until the filling and tray are ready. Roll snugly without squeezing cheese out of the edges. If the log becomes very soft, refrigerate briefly before slicing. Mark its midpoint and then divide each half evenly so the pinwheels have similar thickness. Use a light coating inside and reserve enough to brush the tops. Stir before brushing because minced garlic and parsley settle to the bottom. Do not pour a puddle onto the tray just to use every drop. Avoid letting loose garlic pieces collect at exposed edges where they can brown faster than the dough.
Why specify crescent dough?
Bubbling cheese is not a test of whether the dough is cooked. Examine a central spiral and an underside, allowing additional time if the seam remains wet. If the top colors too quickly, shield it loosely. Rest before serving because the cheese stays hot after the outside dough is comfortable to touch.
How can the rolls stay round?
Refrigerate leftovers within two hours and use within three days. Reheat to 165°F. Store covered after cooling and expect a softer texture than freshly baked pinwheels.
Where does the garlic butter go?
For more recipes to serve alongside, see cheesy garlic butter roll ups or cheesy christmas tree bread. Use that recipe’s own quantities rather than mixing formulas. This editorial revision specifies an eight-ounce crescent dough sheet instead of treating pizza dough and crescent dough as interchangeable. Package information supports the dough size and oven setting, not a tested yield or bake time for this filling. A Pinch Of Lemon has not kitchen-tested this version. Existing photographs are illustrative. Pillsbury crescent dough sheet package information listed by Wegmans.
Common Questions About This Recipe
- Why specify crescent dough?
The older draft offered crescent or pizza dough without giving a package weight. Those products behave differently and cannot be assigned one reliable bake schedule. This version uses a single eight-ounce crescent sheet. If buying perforated crescent triangles, seal the perforations before filling; do not silently substitute a large pizza dough ball.
- How can the rolls stay round?
Keep the dough chilled until the filling and tray are ready. Roll snugly without squeezing cheese out of the edges. If the log becomes very soft, refrigerate briefly before slicing. Mark its midpoint and then divide each half evenly so the pinwheels have similar thickness.
- Where does the garlic butter go?
Use a light coating inside and reserve enough to brush the tops. Stir before brushing because minced garlic and parsley settle to the bottom. Do not pour a puddle onto the tray just to use every drop. Avoid letting loose garlic pieces collect at exposed edges where they can brown faster than the dough.
- How do I check the center?
Bubbling cheese is not a test of whether the dough is cooked. Examine a central spiral and an underside, allowing additional time if the seam remains wet. If the top colors too quickly, shield it loosely. Rest before serving because the cheese stays hot after the outside dough is comfortable to touch.