Cheesy Garlic Knots with Crescent Rolls

Cheesy Garlic Knots with Crescent Rolls

Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: garlic knots

Prep Time: 15

Total Time: 35

Servings: large garlic knots

Calories: 233kcal

Author: Kara @ Quick and Easy Baking

These cheesy garlic knots are warm and soft and are super quick and easy because they're made with crescent rolls.

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US Customary - Metric

Ingredients

2 8 oz tubes Pillsbury crescent roll dough
2 cups shredded italian blend cheese (use more cheese & even a mozzerella stick if you want it extra cheesy)
1/2 cup unsalted butter, melted (1 stick)
2 tablespoons dried parsley (can use chopped fresh parsley if desired)
3 teaspoons minced garlic
1/2 teaspoon salt
1/2 cup finely grated parmesan cheese (the kind in the can works fine)

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Add the butter to a microwave safe bowl and microwave for 45 seconds, or until melted. Stir in the parsley, garlic and salt until well mixed and set aside.
Remove the crescent roll dough from the tubes. Unroll the dough and tear the dough where it's perferated to make rectangles. You don't want to tear it into the triangles, you want rectangles. It should look like a rectangle piece of dough with a perferated line diagonally down each rectangle.
Use a pastry brush or a spoon to spread the melted butter mixture over each rectangle. (Make sure to reserve the rest of the butter mixture for the outsides of the garlic knots.)
Sprinkle the cheese blend evenly over each rectangle. (The cheese will melt into the cresecent dough but if you want it super cheesy, then add more cheese or even a mozzerella stick.)
Roll up each rectangle into a 5-6 inch rope. Try to roll the dough up on the long side so that the rope will be longer. Pinch any seams that appear and pinch each end of each rope to help keep the butter inside while baking.
Next, tie each dough rope into a knot as best as you can and tuck the ends in. It doesn't have to be perfect. (Take a look at the photos in the blog post to get a feel for what it will look like.)
Place the knots onto the baking sheet and use a pastry brush or a spoon to coat the tops with more of the butter mixture. (The butter may need to be microwaved to warm it up at this point.) Save any remaining butter mixture.
Bake in a preheated oven for approximately 20 minutes. These are done when golden brown on top and are firmer to the touch.
Pull the garlic knots out of the oven and place the baking sheet onto a cooling rack. Immediately brush or spoon on any of the remaining butter mixture onto the tops of the garlic knots and then sprinkle with grated parmesan cheese if desired.
Let the garlic knots cool for about 15 minutes.
Serve as an appetizer with marinara sauce, or along side spaghetti or other pasta dinner.

Notes

These garlic knots should be stored at room temperature, in an airtight container for several hours, then store in the refrigerator. These can last up to about 5 days.

These garlic knots are best served warm. Pop leftovers in the microwave to warm for about 10-15 seconds only. Do not microwave for much longer than that, or they could harden.

Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.

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Nutrition