For quick-fix rolls that taste homemade, we brush refrigerated crescent dough with a tasty blend of fresh herbs and garlic.
- 3 tbsp. butter melted
- 2 tsp. chopped fresh herbs, like basil, rosemary, thyme, oregano, and/or chives
- 1/2 tsp. chopped garlic
- 1 (8 oz.) pkg. refrigerated crescent roll dough
- Coarse or kosher salt and freshly ground pepper (optional)
Heat oven to 375°F. Coat 8 muffin cups with with cooking spray.
In bowl, combine butter, herbs, and garlic.
On surface, unroll dough; using rolling pin, roll into 12"x8" rectangle with long side parallel to edge of surface.
Cut dough sheet into eight 1"-wide strips. Brush strips with half of herb butter; tie each into knot.
Place 1 knot in each muffin cup. Bake rolls 9-11 min. until golden brown. Cool 1 min.
Remove from muffin cups. Brush warm rolls with remaining butter mixture. Sprinkle with salt and pepper, if desired.