Garlic Parmesan Pull Apart Rolls
Crescent roll dough made into garlic parmesan pull apart rolls, perfect for an appetizer, dinner side, or when the carb craving hits.
Servings: 15 servings
Calories: 235kcal
Equipment
- cast iron skillet
Ingredients
- 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: 235kcal | Carbohydrates: 12g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 569mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 464IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
