Cheesy Garlic Crescent Dough Pinwheels (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - One 8-ounce refrigerated crescent dough sheet
02 - 180 g shredded mozzarella
03 - 30 g grated Parmesan
04 - 1 teaspoon Italian seasoning
05 - 55 g unsalted butter, melted
06 - 3 garlic cloves, finely minced
07 - 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
08 - Pinch of salt
# How to Make It:
01 - Heat oven to 375°F and line a baking tray. Mix melted butter with garlic, parsley and salt.
02 - Unroll the cold crescent sheet into a rectangle. Brush lightly with some garlic butter, reserving the remainder.
03 - Distribute mozzarella, Parmesan and Italian seasoning over the dough, leaving a clean strip along one long edge.
04 - 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.
05 - Set pinwheels cut-side up with space around them. Brush lightly with reserved garlic butter, stirring it first.
06 - 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.
# Extra Suggestions:
01 - 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.
02 - 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.
03 - 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.
04 - 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.