Garlic Parmesan Pull Apart Rolls

If I never had to worry about a carb ever in my life, I'd eat garlic knots or bread every single day. Something about the flavors, the texture, the chew, the mouthfeel that I crave on the regular. These garlic parmesan pull apart rolls are made with crescent dough, loads of melted butter, garlic powder, and a ridiculous amount of parmesan cheese, then baked in a skillet. They're going to be gone quicker than you can say "dinner's ready."

Think about it: garlic, parmesan cheese, butter, and bread. What could possibly be so bad about those ingredients together? Nothing. NOTHING. Any time I can serve my herbed garlic bread, I feel like I am winning in life, and now with these garlic parmesan crescent rolls, you just can't be stopped.

Garlic Parmesan Rolls Tips and Tricks

1. Work quickly to assemble to dough into balls so that the dough does not get sticky.
2. When mixing the parmesan cheese with the butter, it will absorb the butter so it becomes sort of a paste. Make sure that you are mixing the balls into the parmesan and butter really well so that they are fully coated.
3. Make sure to grease the bottom of the cast iron skillet. From experience a quick drizzle of olive oil works well here too.
4. Keep the pastry dough cold before using, it will hold up better than room temperature when forming the dough balls.

The Main Ingredients

1. Crescent Dough - Adds a flakiness and overall buttery flavor to the pull apart rolls. Using the crescent dough sheets is a lot easier than the rolls, and these canisters can be found in most grocery stores (I found in ShopRite and Stop and Shop)
2. Garlic Powder - Garlic powder is used to add garlic flavor to the crescent roll dough.
3. Italian Seasoning - Dried oregano and basil combine with salt to add balance, added flavor, and overall color.
4. Parmesan Cheese - Parmesan cheese gives the nutty, sharp, and tangy flavor to the garlic bread.
5. Melted Butter - Helps combine all of the other ingredients together, and gets tossed with the herbs and garlic powder to create a coating for the bread.

Garlic Rolls Swaps and Substitutions

• Use gluten free crescent dough, or use your favorite pizza dough.
• You can use fresh garlic if you'd prefer to use cloves instead of powder.
• Add in other flavors like crushed red pepper or pesto.

How to make garlic parmesan rolls

Step 1: Heat oven to 350°F. Grease a 10-inch cast-iron skillet. Cut the crescent dough into equal strips. Roll the strip together between the palms of your hands to make a ball.

Step 2: In a large bowl, toss the crescent pieces with melted butter, garlic powder, parmesan cheese, Italian seasoning, and a pinch of salt. Arrange loosely in the cast iron skillet, leaving some space in between each roll. Sprinkle the parsley on top.

Bake for 25-27 minutes until puffed and golden on top. Let cool for 5 minutes, then serve straight from the skillet. Finish with extra Parmesan, melted butter, and parsley as needed, and an optional side of marinara or vodka sauce.

Mistakes I've Made (so YOU don't have to!)

1. Do NOT overwork the dough. Meaning, don't keep rolling the dough into a ball after it forms. This unintentionally can overwork the gluten, causing the rolls to become gummy and chewy.
2. Do NOT let the crescent dough get too warm as it will get sticky and tacky, and very hard to work with.
3. Remember to measure your ingredients the way it is intended in the recipe card below. The reason for this is balance.

Pull Apart Garlic Bread FAQs

Check out these other yummy appetizer recipes

Garlic Parmesan Pull Apart Rolls

Morgan Peaceman

Crescent roll dough made into garlic parmesan pull apart rolls, perfect for an appetizer, dinner side, or when the carb craving hits.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer, dinner, Side Dish

Cuisine American

Servings 15 servings

Calories 235 kcal

Equipment

• ▢
  cast iron skillet

Ingredients

  

1x2x3x

• ▢ 2 cans crescent roll dough sheets
• ▢ 8 oz salted butter melted
• ▢ ¾ cup finely grated Parmesan cheese
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon Italian seasoning
• ▢ 2 tablespoon chopped parsley
• ▢ 1 teaspoon salt

Instructions

 

• Heat oven to 350°F. Grease a 10-inch cast-iron skillet.
• Cut the crescent dough into equal strips. Roll the strip together between the palms of your hands to make a ball.
• In a large bowl, toss the crescent pieces with melted butter, garlic powder, parmesan cheese, Italian seasoning, and a pinch of salt.
• Arrange loosely in the cast iron skillet, leaving some space in between each roll. Sprinkle the parsley on top.
• Bake for 25-27 minutes until puffed and golden on top. Let cool for 5 minutes, then serve straight from the skillet.
• Finish with extra Parmesan, melted butter, and parsley as needed, and an optional side of marinara or vodka sauce.

Notes

Work quickly to assemble to dough into balls so that the dough does not get sticky.

When mixing the parmesan cheese with the butter, it will absorb the butter so it becomes sort of a paste. Make sure that you are mixing the balls into the parmesan and butter really well so that they are fully coated.

Make sure to grease the bottom of the cast iron skillet. From experience a quick drizzle of olive oil works well here too.

Keep the pastry dough cold before using, it will hold up better than room temperature when forming the dough balls.

 

Nutrition

Calories: 235kcalCarbohydrates: 12gProtein: 3gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 36mgSodium: 569mgPotassium: 15mgFiber: 0.1gSugar: 3gVitamin A: 464IUVitamin C: 1mgCalcium: 66mgIron: 1mg

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