cheesy garlic cruffin (Print Version)
# Ingredients:
01 -
3 tubes (8 ounces each) refrigerated crescent roll sheets.
02 -
1/2 cup (1 stick / 113 g) unsalted butter, softened.
03 -
1 tablespoon chives, finely chopped.
04 -
1 tablespoon garlic, minced.
05 -
3 cups (339 g) mild cheddar cheese, shredded.
06 -
3 tablespoons unsalted butter, melted.
07 -
1 teaspoon garlic, minced.
08 -
1 teaspoon chives, finely chopped.
09 -
1 teaspoon kosher salt.
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with non-stick cooking spray and set it aside.
02 -
On a lightly floured surface, roll out each tube of crescent roll dough into a 12x16-inch rectangle.
03 -
In a bowl, combine the softened butter, chopped chives, and minced garlic.
04 -
Spread about 1/3 of the butter mixture over one sheet of dough, then sprinkle with 1 cup of shredded cheddar cheese.
05 -
Starting from the long end, tightly roll up the dough into a log. Cut the log in half, then cut each half lengthwise to create 4 sections.
06 -
Repeat steps 4 and 5 with the remaining two sheets of dough, creating 12 sections in total.
07 -
Working with one section at a time, roll it up tightly into a spiral shape and place it in the prepared muffin tin. Repeat with the remaining sections.
08 -
Bake for 20-25 minutes, or until golden brown.
09 -
While the cruffins are baking, make the garlic butter by whisking together the melted butter, minced garlic, chopped chives, and salt.
10 -
Once the cruffins are out of the oven, brush them with the garlic butter topping.