Easy Cheesy Garlic Cruffins
Enjoy bakery-style pastry at home with these Easy Cheesy Garlic Cruffins. Made with refrigerated dough and a roasted garlic twist, they are the perfect flaky, savory snack for any occasion.
Equipment
- Muffin Tin
- Serrated Knife
- Wire rack
Ingredients
- 1 8 oz. can refrigerated crescent roll dough
- 2 Tbsp. unsalted butter, melted
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 Tbsp. fresh parsley, chopped (optional, for garnish)
Seasoning:
- 2 Tbsp. Lee Kum Kee Chili Garlic Sauce
Instructions
Prep the Oven and Dough
- Heat your oven to 375°F (190°C). Grease a muffin tin very well with butter or cooking spray, including the top surface around the cups to prevent sticking.
- Open the crescent roll dough and unroll it on a cool work surface. Separate it into 4 rectangles, using 2 triangles for each, and press the perforations firmly to seal the seams.
Build the Flavor and Roll the Cruffins
- Mix the melted butter with mashed roasted garlic and a pinch of smoked paprika. Brush this mixture generously over each dough rectangle, reaching all the way to the edges.
- Spread about 1/2 tablespoon of chili garlic sauce over each rectangle. Scatter the shredded mozzarella on top, keeping it even so the centers bake properly.
- Starting from the short side, roll each rectangle into a tight, snug log to help the layers rise upward during baking.
Cut, Assemble, and Bake
- Using a serrated knife, cut each log in half with a gentle sawing motion to create 8 shorter rolls while preserving the spiral layers.
- Place each roll into the prepared muffin tin with the cut side facing up. Sprinkle the grated Parmesan cheese evenly over the tops.
- Bake for 15 to 18 minutes until the tops are golden brown and the cheese is bubbly. Let the cruffins rest in the tin for 5 minutes before moving them to a wire rack.
Notes
Dough Temperature: Keep the dough as cold as possible until you are ready to roll it to ensure the butter doesn't soften, which keeps the layers distinct and flaky.
Cutting Technique: Always use a serrated knife with a sawing motion rather than a straight chop to protect the delicate spiral shape of the dough.
Storage Tip: Let leftovers cool completely before storing in an airtight container in the fridge to prevent the pastry from becoming soggy.
Reheating: Skip the microwave and use a 350°F oven or air fryer for a few minutes to restore the original crisp texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.