Any kind of cheese can be used in these. I use mozzarella when I make them for Italian type dishes, pepper jack when using with Mexican type dishes, and cheddar with lots of different dishes. The cheddar cheese rolls are really wonderful with tomato soup.
I buy cheese by the loaf, so I make cheese “sticks” that are about 1/4-inch x 1/4-inch x 2 1/2 inches long to make these. If sliced cheese is used, just cut slices into 1/4-inch strips and stack them until they are 1/4-inch tall.
I sometimes add other herbs such as oregano, basil, rosemary, etc. to these.
1 can Crescent Rolls
3 T. butter
1/2 t. garlic powder
8 1/4-inch “sticks” cheese of your choice (see above)
Melt butter in a glass measuring cup. Add garlic powder and let stand for 10 minutes to allow flavors to blend. Open can of crescent rolls and unroll a triangle. Brush triangle with the melted garlic butter. Place a “stick” of cheese along the large end of the triangle. Roll triangle from large to small end, encasing the cheese inside the dough. Place on foil-lined baking sheet. Repeat with remaining dough. Brush each roll with more garlic butter. Bake at 375 degrees 11-15 minutes. Remove from oven and brush rolls with any remaining garlic butter. Makes 8 rolls.
Linking to: Ingredient Spotlight