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kylieannh

gruyère-stuffed crescent roll bites

Cubes of aromatic gruyerecheese wrapped in a pillow of crescent dough, baked, and topped with garlickybutter. They are the easiest snack or appetizer, and anything with gruyère feels alittle fancy!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 20 rolls
Course: Appetizer, Snack
Ingredients Method Notes

Ingredients
  

  • 5 oz gruyère cubed (about 3/4 inch)
  • 1 package crescent roll dough unrolled and cut into rectangles or squares (mine were2x3 inch rectangles)
  • 3 tbsp butter plus a little more if you want to brush them before baking
  • 1 tsp garlic minced (about 2 cloves)
  • 1 tsp parsley dried
  • 1 pinch salt

Method
 

  1. 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.
  2. 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.
  3. 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.