Why You’ll Love This Recipe
I love how quickly these come together and how inviting their aroma is. They’re soft inside, crisp on the outside, packed with cheese and garlic, and disappear fast at gatherings. They feel fancy but are so easy to whip up that they’ve become a go-to when I want something comforting yet effortless
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Refrigerated crescent or pizza dough
• Melted butter
• Fresh garlic, minced
• Mozzarella cheese, shredded
• Parmesan cheese (optional, for extra flavor)
• Fresh parsley, chopped (optional)
Directions
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I preheat the oven to 375 °F and line a baking sheet with parchment.
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I roll out the dough into a rectangle, then brush it with a mixture of melted butter and minced garlic
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I sprinkle evenly with shredded mozzarella (and Parmesan if I’m using it).
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I roll the dough tightly into a log and slice it into individual rolls, placing them cut-side up on the sheet
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I brush the tops with any remaining garlic butter and sprinkle extra Parmesan or parsley on top.
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I bake for about 12–20 minutes—until golden and cheesy—then let them rest for a minute before serving
Servings and timing
• Servings: Makes about 12 rollups (depending on dough size)
• Prep time: ~10 minutes
• Cook time: ~12–20 minutes
• Total time: ~22–30 minutes
Variations
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Add-ins: I sometimes layer in pepperoni slices, crumbled bacon, or chopped spinach before rolling.
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Cheese swaps: I mix in cheddar, provolone, or even cream cheese for different textures and flavors .
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Herb twist: I stir Italian seasoning, parsley, or chives into the garlic butter for extra brightness.
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Spicy version: I add red pepper flakes to the butter or sprinkles of chili powder for a little heat.
storage/reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. To perk them up, I reheat in a 350 °F oven for 5–7 minutes until the cheese melts and the exterior crisps again.
FAQs
1. Can I use pizza dough instead of crescent?
Yes—pizza dough works wonderfully; it gives a chewier, bread-like texture and holds up nicely
2. Do I need to seal the log edges?
Absolutely—I pinch the seams to keep cheese from leaking out and maintain the spiral shape during baking .
3. What kind of garlic should I use?
I use fresh minced garlic for the best flavor, but garlic powder mixed into the butter also works in a pinch
4. How can I make them more flavorful?
Adding Parmesan on top, stirring herbs into the butter, or layering in extra fillings amps up the taste.
5. Can these be made ahead?
Yes—I assemble them, refrigerate covered, then bake fresh later, adding a couple of minutes to the bake time.
Conclusion
Cheesy Garlic Butter Rollups are my favorite cozy snack to whip up in minutes—with big flavor and minimal fuss. They’re perfect by themselves, alongside soups or pasta, or dipped in marinara. I hope they bring the same cheesy delight to your kitchen!
