Cubes of aromatic cheese wrapped in a pillow of crescent dough,
and topped with garlicky butter. They are the easiest snack
and anything with gruyère feels a little special!
These are the simplest, most addictive little snack or appetizer. My younger sister has been making a version of them since she was 10. They originated during a family reunion game: everyone splits off into pairs at the grocery store and finds something to make for lunch—but it can’t cost more than $5 per team. The game results in a fun, creative family potluck. My sister (about ten years old at the time) and my aunt contributed bits of string cheese wrapped in crescent dough and sprinkled with garlic powder, and BAM. A family tradition was born. My sister still proudly makes them whenever we have a family movie night.
The string cheese version is very good, but I wanted to make a version that was a little more grown-up, a little less likely to be eaten during a family viewing of Indiana Jones and a little more likely to make an appearance at a holiday or dinner party. I swapped out the string cheese for gruyere, the garlic powder for real garlic, and added some parsley to the butter.
Once you make these once, you’ll make them again and again. They’re soft, pillowy, buttery, fragrant, golden little rolls, and they’re so simple to make. I’ve included the measurements I used for this recipe, but you don’t have to use those! As long as you have cheese in the middle and enough dough to wrap around it, you’re golden.
A few notes:
- Gruyère: It can be a little pricy and a little strong, so you can use whatever cheese you like best here! Just make sure it’s a hard cheese that you can cube.
- Butter: I like to brush the tops of the rolls with butter before baking, but you don’t have to. I find it just gives them some nice color.
- Pull-apart version: You can make this recipe as a pull-apart bread rather than individual rolls! All you need to do is arrange the dough-and-cheese rolls very close together (I’d use a round cake or pie tin) and cook it for a minute or two longer.
I hope you love them as much as we do!
gruyère-stuffed crescent roll bites
Ingredients
Method
- Preheat the oven to 375F. While the oven is heating, make the garlicbutter. Mix 3 tbsp butter, garlic, parsley, and a pinch of salt together and set aside.
- Make the rolls. Put 1 cheese cube in the middle of each dough square.Pinch the ends underneath and twist. Arrange in round pan, with an inch or soof space between them. Brush with a little bit of regular melted butter, if desired.
- Bake for 13—15 minutes,or until golden. When they come out of the oven, brush generously with garlicbutter immediately and serve warm.
Notes
- Gruyère: It can be a little pricy and a little strong, so you can use whatever cheese you like best here! Just make sure it’s a hard cheese that you can cube.
- Butter: I like to brush the tops of the rolls with butter before baking, but you don’t have to. I find it just gives them some nice color.
- Pull-apart version: You can make this recipe as a pull-apart bread rather than individual rolls! All you need to do is arrange the dough-and-cheese rolls very close together (I’d use a round cake or pie tin) and cook it for a minute or two longer.
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