Last week crescent rolls were buy one get one free, and I needed a tube to make little pigs in a blanket... so I had an extra tube. We were having lasagna for dinner, so I decided to make the rolls to accompany it since we had company. I wanted to spice them up a little, somehow, so I decided to make them with roasted garlic and parmesan. They were so good... I just LOVE roasted garlic.
Roasted Garlic and Parmesan
1 tube of reduced fat crescent rolls
1 bulb of garlic, roasted
1/2 c. shredded parmesan cheese
1 tsp. penzeys pizza seasoning (salt, pepper, crushed red pepper, oregano, fennel seed, sugar)
Slice garlic bulb 2/3 from the top. Place on foil, drizzle with EVOO, Close up packet, roast at 375 for 1 hour. Remove and open, cool.
Open crescents, spread out on a cutting board.
In a small bowl, mix together garlic cloves, parmesan and seasoning. Make a paste.
Use a spatula to apply some to each roll. Roll up and place on a baking sheet.
Bake at 375 for 13 minutes.