Description
Flaky crescent dough is brushed with garlic-scented butter, cut into whimsical leaf shapes, then topped with sharp cheddar and Parmesan. Each golden, crispy bite oozes savory cheese for a fun, shareable snack.
Ingredients
- 8 ounces crescent roll dough
- 1/2 cup melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 F (190 C).
- Unroll crescent roll dough onto a parchment-lined baking sheet and gently seal any seams.
- In a small bowl, stir together melted butter, garlic powder, dried parsley, salt, and black pepper.
- Brush the butter mixture evenly over the surface of the dough.
- Use a leaf-shaped cookie cutter or a sharp knife to cut the dough into leaf shapes and arrange them on the baking sheet.
- Evenly sprinkle shredded cheddar and grated Parmesan cheese over each leaf.
- Bake for 10 to 12 minutes, or until edges are golden brown and cheese is melted.
- Allow the cheesy leaves to cool on the baking sheet for 5 minutes before serving.
Notes
- For crispier leaves, chill the cut shapes in the refrigerator for 5 minutes before baking.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Substitute mozzarella or Gruyère cheese for a different flavor profile.
- Add a pinch of red pepper flakes to the butter mixture for a spicy kick.