Rosemary Parmesan Crescent Rolls

A dark bowl filled with golden-brown croissants garnished with sprigs of fresh rosemary, placed on a woven placemat.

Rosemary Parmesan Crescent Rolls

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.

Course Side Dishes

Cuisine American

Keyword parmesan crescent rolls, rosemary crescent rolls, rosemary parmesan crescent rolls

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 119kcal

Author Lisa O'Driscoll

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

You can substitute dried rosemary for the fresh rosemary. You'll just want to use less, about 1 teaspoon.

Nutrition