Ingredients
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 1/4 cup unsalted butter, melted
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon dried parsley (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
If you’re anything like me, you might enjoy experimenting with flavors. Feel free to add a pinch of red pepper flakes for a bit of heat, or substitute the dried parsley with fresh herbs from your garden if you have them on hand. The flexibility of this recipe is one of the things I love most about it.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Unroll the crescent roll dough onto a lightly floured surface, pressing the seams together to form a single sheet.
- In a small bowl, combine the melted butter, Parmesan cheese, garlic powder, salt, and pepper. Stir until well mixed.
- Brush the butter mixture evenly over the dough, making sure to cover the entire surface.
- Using a sharp knife or pizza cutter, slice the dough into strips about 1 inch wide.
- Twist each strip gently and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 10-12 minutes or until the twists are golden brown and crispy around the edges.
- Once baked, remove from the oven and let them cool slightly on a wire rack before serving.
One of my favorite memories is baking with my kids, and these twists are perfect for little hands to help with the twisting part. It’s messy, fun, and a wonderful way to bond over food.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
