My Grandson’s Favorite Snack
My grandson Leo calls these his magic twists. He always hovers by the oven. He loves the cheesy, garlicky smell that fills my kitchen. I still laugh at that.
Making them is so simple. We use crescent roll dough from a can. It makes everything easy and fun. Does not that smell amazing? It reminds me of family.
A Little Kitchen Secret
The secret is in the butter. You mix it with garlic salt and herbs. You brush it on the inside and the outside. This makes every bite full of flavor.
Why does this matter? That buttery layer keeps the twists soft. It also helps the cheese stick. Fun fact: The butter you brush on at the end makes them extra shiny and tasty.
The Fun Part: Making the Twists
Do not be scared of the knot. It is easier than it looks. You just fold the dough over the cheese. Then you give it one gentle twist.
I once made these with my neighbors daughter. She was worried she would mess it up. Her first knot was a little funny, but it tasted just as good. What is your favorite cooking memory?
Why We Make Food With Love
This is more than a quick snack. It is a way to show you care. Sharing food you made yourself is a special kind of love.
Why does this matter? Cooking together creates happy memories. It is not just about eating. It is about the time you spend with someone. Do you have a recipe that makes you feel happy?
Time to Share the Goodness
When these twists come out of the oven, they are perfect. The cheese is melted. The outside is golden brown. Be careful, they are very hot!
I always make a double batch. They disappear so fast. Which cheese do you like more, mozzarella or parmesan? Tell me what you think when you try them.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| unsalted butter | 4 tablespoons | melted |
| garlic salt | ¾ teaspoons | Lawry’s brand |
| Italian seasoning | ½ teaspoon | |
| crescent rolls | 12 ounces | 8 count |
| grated parmesan cheese | ⅓ cup | divided |
| shredded mozzarella & provolone cheese blend | 1 to 1½ cups | Sargento brand, divided |
My Garlic Crescent Twists: A Little Taste of Heaven
Hello, my dear! Come sit with me in the kitchen. I want to share my recipe for Garlic Crescent Twists. They are buttery, garlicky, and so flaky. My grandson calls them little clouds of happiness. I have to agree with him. They are perfect for a snack or with a big bowl of pasta.
Making them is like a fun little craft project. We get to roll, fill, and tie them into knots. It reminds me of baking with my own abuela. Her hands moved so fast, making perfect little knots. Mine are a bit slower now, but just as full of love. Are you ready to make some magic together?
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 tablespoons unsalted butter
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese, plus more for sprinkling
- 1/2 cup shredded mozzarella and provolone cheese blend
Instructions
Step 1: First, let’s get our oven warm. Set it to 350°F. Then, line your big baking sheet with parchment paper. This little trick saves so much scrubbing later. Now, melt your butter in a small bowl. Stir in the garlic salt and Italian seasoning. Doesn’t that smell amazing already?
Step 2: Time to play with dough! Take two crescent triangles. Press them together to make a rectangle. Use a rolling pin to flatten it out a bit. (A hard-learned tip: keep the other dough in the fridge. It gets too sticky if it gets warm.) I still laugh at the first time I tried this. My rectangle looked more like a map of Texas!
Step 3: Cut your rectangle right down the middle. You’ll have two long, skinny pieces. Brush them with that lovely garlic butter you made. Don’t use all of it! We need to save some for a special surprise at the end. Can you guess what it is?
Step 4: Now for the cheesy part! Sprinkle parmesan down the center. Then, add a little mountain of the mozzarella and provolone blend. Gently fold the dough over the cheese. Pinch the edges to make a tight seal. We don’t want any cheesy escape artists in the oven!
Step 5: Here is the fun part. Carefully tie your dough rope into a loose knot. It does not have to be perfect. Place it on your baking sheet. Repeat with all the dough pieces. What’s your favorite cheesy snack? Share below! Bake them for 13-16 minutes until they are golden brown.
Step 6: As soon as they come out of the oven, give them one more brush with the reserved garlic butter. Sprinkle on a little extra parmesan. This makes them extra shiny and delicious. Let them cool for just a minute. Then, try to eat just one. I dare you!
Cook Time: 13–16 minutes
Total Time: 28 minutes
Yield: 8 servings
Category: Appetizer, Side Dish
Let’s Get Creative With Your Twists!
The basic recipe is wonderful. But sometimes, it is fun to change things up. You can make these twists your own. Here are a few ideas I love to play with. They are all so simple and tasty.
Pizza Twist: Add a tiny spoonful of pizza sauce with the cheese. Then, sprinkle with mini pepperoni before baking.
Everything Bagel Twist: Skip the Italian seasoning. After the final butter brush, top with everything bagel seasoning. It is so good!
Herb Garden Twist: Use fresh, chopped herbs like parsley and chives. They make the kitchen smell like a summer garden.
Which one would you try first? Comment below!
How to Serve Your Beautiful Twists
These garlic twists are the best team players. They go with almost anything. I love to serve them with a big, cozy bowl of tomato soup for dipping. They are also perfect next to a big salad for lunch. For dinner, pile them high in a basket next to a plate of spaghetti.
What should we drink? A tall, fizzy glass of lemonade is my favorite. It cuts through the richness so nicely. For the grown-ups, a crisp glass of Pinot Grigio is a lovely match. It always makes dinner feel a little more special.
Which would you choose tonight?
Keeping Your Twists Tasty
These garlic twists are best eaten warm from the oven. But you can make them ahead. Let them cool completely after baking. Then store them in a sealed container for two days.
You can also freeze them for a month. I once made a double batch for my grandson’s visit. We froze half for a quick snack later. It felt like a little gift for our future selves.
To reheat, warm them in a 350°F oven for five minutes. This brings back their flaky texture. Batch cooking like this saves you time on busy days. It means a warm treat is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Perfect Twists
Sometimes the dough can stick to your hands. Just dust your fingers with a little flour. This makes the dough easier to handle. I remember when my first batch stuck together. It was a cheesy, delicious mess.
If your cheese leaks out, just pinch the seams tightly. A good seal keeps all that cheesy goodness inside. This matters because it makes your twists look beautiful. It also makes you feel proud of your cooking.
If the twists brown too quickly, your oven might be too hot. Just check them a few minutes early. Getting this right builds your confidence in the kitchen. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes. Just use a gluten-free crescent roll dough.
Q: Can I prepare them ahead? A: You can shape the knots and keep them chilled. Bake them right before you need them.
Q: What if I don’t have Italian seasoning? A: A mix of dried basil and oregano works great.
Q: Can I double the recipe? A: Absolutely. Just use two baking sheets so they have room.
Q: Is the extra butter brush necessary? A: It gives them a wonderful flavor and shine. I never skip it. Fun fact: The warm bread absorbs the butter best right out of the oven. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these garlicky twists. They always make my kitchen smell amazing. I would love to see your creations.
Share a picture of your golden-brown knots. It makes me so happy to see you cooking. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Lena Morales.
Garlic Crescent Twists: Buttery, garlicky, flaky perfection.:
Description
These irresistible Garlic Crescent Twists are buttery, flaky, and packed with garlic flavor. The easiest, most delicious side dish or appetizer that everyone will love!
Ingredients
Instructions
- Preheat oven to 350°F. Line a large baking sheet with a piece of parchment paper. Set aside.
- In a small bowl, stir together the melted unsalted butter, garlic salt, and Italian seasoning. Set aside.
- On a large pastry mat, place two crescent triangles together to form a rectangle. Pinch together the seam. Using a rolling pin, roll out the rectangle (being sure to keep the center seam pressed together) into a 6×9-inch rectangle. You can place the extra crescent triangles into the refrigerator to stay cold while you are working with the first set to make knots.
- Using a pastry cutter, cut a straight line down the center of the large rectangle giving you two thinner rectangles.
- Using a pastry brush, lightly brush the entire surface of both rectangles with the melted butter mixture. You should have about ⅓ to ½ of your melted butter mixture remaining after you have brushed the inside of each knot. You will use this reserved amount to brush onto the top of the hot baked garlic knots once they are removed from the oven.
- Sprinkle about 1½ teaspoons of the grated parmesan cheese down the center of each crescent rectangle, followed by approximately 1½ tablespoons of the shredded mozzarella & provolone cheese blend down the center of each crescent rectangle as well.
- Gently fold over (from the longer side) the crescent dough, tucking the cheese inside the dough to form a long rope. Be sure to seal the ends and sides of the rope as tight as possible.
- Carefully tie each rope into a loose knot. Place the knot onto the parchment-lined baking sheet.
- Repeat steps 3 to 8 until you have all 8 knots formed and placed 2 inches apart on the prepared baking sheet.
- Bake for 13 to 16 minutes or until the knots are golden brown.
- As soon as the garlic knots come out of the oven, brush them with the remaining melted butter mixture and sprinkle them with a little of the extra grated parmesan cheese.
Notes
- Nutrition: Calories: 280kcal | Carbohydrates: 18g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 757mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 0.003mg | Calcium: 147mg | Iron: 1mg
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