Garlic and Parmesan Crescents (with Jalapeno Cream Sauce)
Easy to make crescents ready in under 20 minutes. Packed with lots of flavor, they are sure to be a hit with everyone!
Servings: 16 crescents
Ingredients
- 2 tablespoons Parmesan cheese
- 1 tablespoon parsley finely chopped
- 1/4 teaspoon each: salt and pepper
- 1/2 teaspoon granulated garlic divided
- 1 block 8 oz cream cheese (softened at room temperature)
- 2 - 4 tablespoons chopped Jalapeños depending on spice preference
- 2 Pillsbury Crescent Cans Original
- 3 Tablespoons unsalted butter melted
Instructions
- Place a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper/silicone pad and set aside.
- In a small bowl, combine the parmesan cheese, parsley, pinch of black pepper, pinch of salt, and 1/4 teaspoon granulated garlic. Using clean fingers or the back of a small spoon, rub the mixture together so the flavors of the parsley are dispersed throughout. Set aside
- In a medium bowl using a hand mixer, potato masher, or pastry cutter, combine the softened cream cheese, jalapeños, 1/4 teaspoon of granulated garlic, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Mix everything together until speckles of the ingredients appear in the cream cheese.
- Place 1 tablespoon of the cream cheese in the widest part of the crescent dough triangle. About 3/4 of an inch from the top. Fold the crescents like normal - from the largest to the smallest side. Place on baking sheet.
- Bake for 9 minutes. Remove from oven, brush with melted butter and sprinkle with the parmesan mixture. Drizzle a few more drops of butter and bake for another minute. Serve warm.
