Cheesy Garlic Butter Rollups

If you have twenty minutes, a roll of dough, and the attention span of a goldfish when a snack appears, these cheesy garlic butter rollups are about to be your new best bad-decision friend.

Why This Recipe Is Awesome

This recipe works because it leans hard on three culinary truths: butter makes everything better, cheese is a universal negotiator, and store-bought dough does the heavy lifting so you don’t have to. It’s fast enough to feel like a cheat and satisfying enough to convince guests you actually tried. The flavor math is simple—garlic + butter + cheese = irresistible—and the technique is laughably forgiving, which means even if your rolling isn’t Instagram-perfect, the taste will do all the talking.

Ingredients You’ll Need

• 1 package (8 oz) refrigerated crescent roll dough — the shortcut hero
• 1 cup shredded mozzarella — melty and stretchy
• 1/2 cup grated Parmesan or Pecorino — sharp, salty edge
• 4 tbsp unsalted butter — don’t skimp
• 3 cloves garlic, finely minced (or 1 tsp garlic powder in a pinch)
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1/2 tsp Italian seasoning — optional but nice
• Pinch of salt and black pepper
• 1 egg + 1 tbsp water for egg wash — optional for glossy rollups
• Red pepper flakes or chopped pepperoni for optional kick or meaty addition
• Marinara or ranch for dipping — not required but heavily encouraged

Step-by-Step Instructions

1. Step 1

   Unroll the crescent dough and press seams to form one rectangle. Melt 3 tablespoons of butter and stir in the minced garlic, a pinch of salt, pepper, and the Italian seasoning, then brush that garlicky goodness over the dough. Sprinkle the mozzarella and Parmesan evenly, then scatter parsley and any extras like pepperoni or red pepper flakes. Roll the dough tightly into a log, slice into 1–1.5 inch pieces, and arrange seam-side down on a parchment-lined baking sheet; brush tops with a quick egg wash if you want them shiny.

2. Step 2

   Bake in a preheated oven at 375°F (190°C) for about 12–15 minutes until golden and melty. While they bake, melt the remaining tablespoon of butter and add a touch more minced garlic or garlic powder for a finishing brush. Pull the rollups, brush with the extra garlic butter, sprinkle fresh parsley, let them rest 2 minutes for the cheese to settle, and serve warm with marinara or your dipping sauce of choice.

Common Mistakes to Avoid

Overfilling. It’s tempting to pile on the cheese, but too much and you’ll get leakage and a greasy mess instead of clean, gooey bites. Not sealing the seams properly will let the rollups unfurl in the oven, which is sad and avoidable. Skipping the post-bake butter brush is sacrilege; the extra butter gives that glossy finish and bumped-up garlic flavor. Finally, cutting too thick slices makes them clumsy to eat and leaves cold centers; aim for uniform 1–1.5 inch pieces.

Alternatives & Substitutions

Prefer puff pastry? Use it for flakier, fancier rollups—same process, slightly different bake time. If you want gluten-free, pick a labeled GF dough and you’re good. No Parmesan? Swap in Asiago or a sharp cheddar for a nuttier note. Vegan? Use plant-based butter and dairy-free shreds; they won’t be exactly the same but will still hit the comfort spot. Personal opinion: crescent dough wins for speed and texture, puff pastry wins if you’re trying to impress people who watch cooking shows.

FAQ

Can I make these ahead of time?

Yes. Assemble the rollups and store them covered in the fridge for up to 24 hours, then bake straight from cold, adding a couple extra minutes to the time. If you assemble and slice, you can also freeze them on a tray, then transfer to a bag; bake from frozen with a few extra minutes and accept that the center will be slightly less fresh than same-day.

Can I use pizza dough instead of crescent rolls?

Absolutely. Pizza dough gives a chewier, breadier texture and stands up better to heavier fillings. Roll it thin, follow the same layering, and bake at 400°F (200°C) for slightly longer until golden and puffed.

What should I serve with these besides marinara?

Think simple: a green salad with a tangy vinaigrette to cut the richness, a bowl of olive tapenade for a savory contrast, or a creamy ranch for dipping if you’re keeping things unapologetically comforting. Beer or a medium-bodied red wine pairs nicely if you’re pouring something adult.

Final Thoughts

These rollups are proof that convenience and flavor can be friends, not enemies. They’re perfect for weeknight wins, snack attacks, and situations where you want to look like you put in effort with as little actual effort as possible. Make a big batch, because they disappear faster than you expect, and don’t be shy about experimenting with fillings—pepperoni and jalapeño is a personal weakness. Go on, heat the oven and let the garlic butter do its thing.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.