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Easy Cheesy Rosemary Crescents


  • 1 8 oz can refrigerated crescent dinner rolls
  • 4 sticks mozzarella string cheese, cut in half
  • 2 tbsp fresh rosemary, chopped
  • 1/4 cup Parmesan cheese, grated


  • Heat oven to 350°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
  • Separate dough into 8 triangles.
  • Place 1 piece of string cheese on wide end of each dough triangle.
  • Sprinkle each piece of string cheese with 1/4 teaspoon rosemary and 1/4 teaspoon Parmesan cheese.
  • Roll up each, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Place on cookie sheet.
  • Top each crescent with some of remaining rosemary and Parmesan cheese.
  • Bake 12 to 14 minutes or until golden brown. Serve immediately.