Rosemary Parmesan Crescent Rolls
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These soft and buttery Rosemary Parmesan Crescent Rolls bake up golden brown with irresistible layers of cheesy, herby flavor. They’re perfect for holiday spreads or weeknight dinners when you want the meal to feel just a little extra special.
This was a sponsored post for Pillsbury™ on behalf of Acorn Influence. As always, all opinions are my own.
Rosemary Parmesan Crescent Rolls
Crescent roll dough has always been one of my favorite baking shortcuts. It’s buttery, foolproof, and makes it look like I worked way harder than I did. For these Rosemary Crescent Rolls, I added fresh rosemary and parmesan, and let the oven do the rest.
While I love baking from scratch, there are those hectic nights when fast and easy wins. These savory rolls are perfect for when you want something warm and homemade without a big production. Just roll them up, bake until golden, and enjoy the cheesy, herby goodness while they’re still warm.
Looking for other savory recipes that use crescent roll dough? Be sure to check out my Maple Bacon Crack and Ham and Cheese Crescent Braid next.
Why We Love This Recipe
- You get soft, cheesy dinner rolls in under 15 minutes
- No mixer, no kneading, less mess than scratch baking.
- Pairs with just about everything from soup to holiday ham
They’re super easy…just check out the video…
Ingredients
- Crescent Rolls: I used classic refrigerated dough in the can.
- Parmesan Cheese: Grate it fresh if you can because it melts better.
- Fresh Rosemary: Chop it finely so it spreads evenly throughout the rolls.
- Egg (optional): For a golden, glossy top. Skip it if you prefer a more rustic look.
How to Make Easy Cheesy Rosemary Crescent Rolls
Step 1. Separate the crescent rolls and place them on a lightly floured surface. Top with rosemary. Sprinkle shredded parmesan cheese over the top.
Step 2. Starting with the wide end, roll each triangle into a crescent shape. Brush lightly with egg whites if you’d like to give them a little extra shine.
Step 3. Finally, place the crescents on a baking sheet and bake at 375° for 9-12 minutes.
Step 4. Once they turn a golden brown color, remove them from the oven and serve hot.
Storage Instructions
- Fridge: Store leftover rolls in an airtight container up to 3 days.
- Freezer: To freeze, wrap them in plastic wrap and then a layer of foil and freeze up to 1 month. Thaw at room temp, then reheat.
- Reheat: If you want to reheat the thawed rolls, just place then in a 350 degree until for a few minutes, or until they are warm.
Variations And Add-Ins
Have fun giving them your own personal touch with some of these tasty ideas.
- Cheese: Swap parmesan with asiago or romano for a sharper bite.
- Seasoning: Add a pinch of garlic powder or Italian seasoning for more flavor depth.
- Herbs: Stir chopped fresh basil into the cheese for a more summery twist.
- Honey: Make them sweet-savory by adding a light drizzle of honey after baking.
- Gooey cheese: For extra cheesy rolls, add shredded mozzarella along with the parmesan.
- Pinwheels: For mini pinwheels, roll two triangles of the dough into rectangles and slice into pinwheels before baking. You can use crescent dough sheets for this also.
FAQS
You can, but use less. Dried rosemary is more concentrated, so 1 teaspoon is usually enough.
To prevent this, you can tuck the pointy end under slightly or gently pinch the seam to hold it in place.
Yes, prep and roll them, then wrap in plastic wrap and store in the fridge unbaked. Bake fresh when ready.
More Crescent Roll Recipes
- Stuffed Cream Cheese Crescent Rolls
- Pumpkin Pie Crescent Rolls
- Pickles In A Blanket
- Sausage Balls Without Bisquick
Rosemary Parmesan Crescent Rolls
Ingredients
- 8 crescent rolls 1 cannister
- 1 1/4 tablespoon fresh rosemary chopped
- 1/4 cup shredded parmesan cheese
- 1 egg optional
Instructions
- Preheat oven to 375°
- Separate the crescent rolls and place them on a lightly floured surface.8 crescent rolls
- Top with rosemary. Sprinkle shredded parmesan cheese over the top.1 1/4 tablespoon fresh rosemary, 1/4 cup shredded parmesan cheese
- Starting with the wide end, roll each triangle into a crescent shape. Brush lightly with egg whites if you’d like to give them a little extra shine.1 egg
- Finally, place the crescents on a baking sheet and bake for 9-12 minutes.
- Once they turn a golden brown color, remove from oven and serve warm.
Notes
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
