Next, I preheat my oven to 375°F (190°C) while I begin rolling out my crescent roll dough. I carefully unroll it on a lightly floured surface, making sure to pinch any seams together so that it forms one solid sheet. Spreading out the beef and cheese mixture over the dough is my favorite part, as I get to see the vibrant melty cheese and the rich beef all in one place. I then roll up the dough tightly, starting from one end to the other, and slice it into pinwheels about an inch thick.
Finally, on a parchment-lined baking sheet, I place each rollup cut side up, and brush them generously with the melted garlic butter. This is where the magic happens—the aroma wafts through the kitchen as they bake for about 15-20 minutes until golden brown. Once out of the oven, I let them cool for just a minute before garnishing with fresh parsley. The result? Irresistibly crispy, buttery rollups that are seriously addictive!
Pro Tips for Best Results
From my experience, I’ve learned that using fresh garlic rather than garlic powder makes a world of difference in flavor. The fresh garlic gives a nice kick, and the smell while cooking is heavenly! I tested this three ways: freshly minced, jarred garlic, and garlic powder, and the fresh garlic definitely won in terms of taste and aroma.
Another tip is not to overcrowd the baking sheet. Keep a little space between each rollup; this allows the hot air to circulate and ensures that they bake evenly, giving them that perfect golden brown finish. Additionally, make sure your dough is at room temperature before rolling it out—it makes it so much easier to handle and prevents tears.
Lastly, don’t hesitate to brush a little more garlic butter on top right before serving! It adds an extra layer of decadence and flavor that’s simply irresistible. Trust me, your guests will appreciate the effort!
Common Mistakes to Avoid
One common mistake I made the first time I made these rollups was not fully cooking the ground beef before adding the other ingredients. It’s crucial to get that beef browned and fully cooked so that you don’t end up with any raw spots, which can lead to an unpleasant texture. (See the next page below to continue…)
Another pitfall is not pinching the seams of the crescent roll dough together. If you skip this step, your filling may ooze out during baking, leading to a mess that doesn’t hold together well. I’ve learned to take a little extra time on this step, and it pays off!
Be cautious with the baking time as well. If you’re not looking for a golden brown finish, you might end up under-baking them, making the dough not fully cooked. I suggest checking on them a couple of minutes early to avoid any mishaps.
Lastly, don’t forget to let the rollups cool for a minute before serving. I was so eager to dive in the first time that I burnt my tongue on the molten cheese filling! Patience pays off when it comes to enjoying these beauties.