3 cans (8 oz each) refrigerated crescent roll dough (makes 12 cruffins)
1/2 cup unsalted butter, softened
1 Tbsp garlic, minced
1 Tbsp fresh parsley or chives, chopped
A pinch of salt
About 2 cups shredded cheese (she used a mix of mozzarella and colby jack; use whatever you like)
Directions
Heat the oven to 350F and grease a muffin pan.
Mix the softened butter with the garlic, parsley or chives, and salt.
On a floured counter, unroll one can of crescent dough and press the seams together into a rectangle. Brush with a third of the garlic butter and sprinkle with about a cup to a cup and a half of shredded cheese.
Roll the dough up lengthwise into a log. Cut the log in half, then cut each half in half again. Roll each piece up into a cinnamon-roll spiral and set it in the muffin pan.
Repeat with the remaining two cans of dough and the rest of the butter and cheese.
Bake about 30 minutes, until golden brown. Check toward the end and pull them once they are nicely browned.
