Cheesy Garlic Butter Rollups (Print Version)

Golden crescent rollups stuffed with three cheeses and brushed with rich garlic butter. Ready in 35 minutes.

# What You Need:

→ Dough

01 - 1 can (8 oz) refrigerated crescent roll dough

→ Filling

02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup shredded cheddar cheese
04 - 2 tbsp grated Parmesan cheese

→ Garlic Butter

05 - 4 tbsp unsalted butter, melted
06 - 2 cloves garlic, minced
07 - 1 tbsp chopped fresh parsley
08 - 1/4 tsp salt

# Preparation Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Unroll the crescent roll dough and separate into 8 triangles along the perforated lines.
03 - Combine mozzarella, cheddar, and Parmesan cheeses in a small bowl until evenly blended.
04 - Place approximately 2 tablespoons of cheese mixture at the wide end of each triangle.
05 - Roll each triangle from the wide end toward the tip, enclosing the cheese completely. Tuck the tip underneath to seal.
06 - Place rollups on the prepared baking sheet, seam-side down, leaving space between each for even baking.
07 - Whisk together melted butter, minced garlic, parsley, and salt until fully combined.
08 - Generously brush each rollup with the garlic butter mixture, coating the tops completely.
09 - Bake for 15–18 minutes until deep golden brown and cheese is visibly bubbly.
10 - Remove from oven, brush with additional garlic butter if desired, and serve immediately while warm.

# Expert Advice:

01 -
  • These come together in under 40 minutes start to finish, faster than delivery and infinitely more satisfying
  • The combination of three cheeses creates that perfect pullapart stretch that everyone fights over
02 -
  • If dough tears while rolling, just pinch it back together, the cheese will hide any imperfections
  • Let them cool for at least 5 minutes before serving, the cheese inside stays molten hot longer than you expect
03 -
  • Room temperature dough rolls more easily and tears less often than cold dough
  • Use a light touch when brushing on butter, too much pressure can deflate the dough

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