GARLIC AND PARMESAN CRESCENTS (WITH JALAPENO CREAM CHEESE)
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You would assume that a “normal” girl would ask for a makeup set, a designer wallet, or a massage certificate, correct? I assure you, none of those items were on my list. I was the only girl that asked for an Amazon gift card (to buy tons of cookbooks online), a gift certificate to Sur La Table (to spend ridiculous amounts of money on the most adorable/useful kitchen tools), and a tripod with a second battery for my camera (my old tripod has seen better days and a backup, fully charged, battery always comes in handy)!
So like anyone would do, I stormed around the house complaining about my terrible old tripod for weeks, not knowing that my husband had actually pulled my name for the gift exchange! And the point of the story is, at least now I know he’s listening! I kid. He really is a good listener.
So for this party, I had the responsibility of bringing appetizers. So these garlic and parmesan crescents were perfect. Let’s let something’s be easy.
Exactly zero people need to know how incredibly easy these garlic and parmesan crescents were to make. You can pretend like you were in the kitchen all day. Making the dough for the crescents, letting it rise, then shaping little triangles only to be filled with spoonfuls of whipped cream cheese.
Yup, our little secret.
The hardest part about making these garlic and parmesan crescent rolls is probably trying to get that crescent roll can open. I always have the hardest time with those things. Stabbing it with a knife, totally has happened before. No joke.
Let the parsley, parmesan cheese, freshly cracked pepper, salt, and a pinch of granulated garlic, marry for a few minutes. Using your fingers or the back of a small spoon, rub the ingredients together so they release all of their flavors.
A block of cream cheese, some jalapenos, granulated garlic, and a pinch of salt and pepper. Using a hand mixer, potato masher or pastry cutter mix the ingredients together until they all appear as speckles in the cream cheese. Put this cream cheese filling in the center of the widest part of your crescent dough prior to baking.
Here are the little guys nice and stuffed with cream cheese goodness. Please take a moment to admire my crescent wrapping skills, not everyone is this good. Joke. Luckily the dough is very forgiving. They look decent after baking.
After baking these garlic and parmesan crescent rolls for 9 minutes, brush them with a little melted butter, sprinkle that parmesan mix on top and drizzle with just a few more droplets of butter. Back into the oven for another minute. Then, enjoy the cheesy, gooey, crescent roll.
- 2 tablespoons Parmesan cheese
- 1 tablespoon parsley (finely chopped)
- 1/4 teaspoon each: salt and pepper
- 1/2 teaspoon granulated garlic (divided)
- 1 block (8 oz) cream cheese (softened at room temperature)
- 2 - 4 tablespoons chopped Jalapeños (depending on spice preference)
- 2 Pillsbury Crescent Cans (Original)
- 3 Tablespoons unsalted butter (melted)
- Place a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper/silicone pad and set aside.
- In a small bowl, combine the parmesan cheese, parsley, pinch of black pepper, pinch of salt, and 1/4 teaspoon granulated garlic. Using clean fingers or the back of a small spoon, rub the mixture together so the flavors of the parsley are dispersed throughout. Set aside
- In a medium bowl using a hand mixer, potato masher, or pastry cutter, combine the softened cream cheese, jalapeños, 1/4 teaspoon of granulated garlic, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Mix everything together until speckles of the ingredients appear in the cream cheese.
- Place 1 tablespoon of the cream cheese in the widest part of the crescent dough triangle. About 3/4 of an inch from the top. Fold the crescents like normal - from the largest to the smallest side. Place on baking sheet.
- Bake for 9 minutes. Remove from oven, brush with melted butter and sprinkle with the parmesan mixture. Drizzle a few more drops of butter and bake for another minute. Serve warm.
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