Buttery crescent rolls warm and split, filled with garlic-herb butter and cheese for a side that doubles as the main when you're short on time. These bake to golden, flaky comfort in under twenty minutes, nothing else needed but a simple salad.

Serves 2. 20 minutes, 8 at the stove.

About 260 calories a serving, 5 g protein, 9 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Unroll the package of crescent rolls and separate them along the perforated lines to form 8 individual rolls.
2. Mince 2 cloves of garlic and stir them into 3 tablespoons of softened butter with 1/4 teaspoon of salt and pepper to taste until combined.
3. Spread about 1 teaspoon of the garlic butter on each roll, then sprinkle 1/2 teaspoon of grated parmesan on each one. Arrange them on a baking sheet.
4. Bake until the rolls are golden brown and puffed, about 12 to 15 minutes. They are done when the tops are a light tan and spring back when touched lightly.13 min

Note Swap the herbs: use 1/2 teaspoon of dried Italian seasoning or fresh rosemary instead of plain garlic butter. Leftovers keep wrapped at room temperature for one day; reheat in a 300°F [150°C] oven for a few minutes. Serve with a green salad dressed in lemon and oil, or alongside soup.