Crescent Roll Garlic Bread with Parmesan
Crescent Roll Garlic Bread is perfect when you crave garlic bread, but the fridge has crescent roll dough and you have some imagination. The loaf has soft layered pieces under a browned cheese topping and you can have this 7-ingredient bread on the table in under half an hour to serve with pasta or soup or enjoy as a cheesy snack.
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This easy-to-make Italian herb cheese bread is similar to regular garlic bread. The Parmesan, garlic butter and Italian seasoning add plenty of flavor to the loaf, while a little parsley added at the end adds an aromatic touch.
If you love homemade bread, you may also want to try my Pull-Apart Garlic Cheesy Bread, or make some Italian Breadsticks. Got some crescent dough rolls left over? Then try these Hot Pockets with Crescent Rolls or my Chicken Crescent Rolls with tender chicken wrapped in soft crescent dough.
Why You’ll Love It
- Speedy prep: The crescent roll dough goes into the pan straight from the cans. You only need to mix the garlic butter, brush it over the dough, and sprinkle Parmesan before baking in the oven.
- Wonderful flavors: Garlic powder, Italian seasoning, parsley, and butter give the bread that familiar garlic bread taste, while shredded Parmesan melts into the top and browns in spots to make this loaf irresistible.
- Soft layered bread: Keeping the crescent dough rolled gives the bread thick spiral layers. The pieces pull apart better than flat crescent sheets would.
- A versatile recipe: Garlic bread with crescent rolls pairs with all kinds of dishes, including pasta, stews, soups, and risotto. It’s also great as an appetizer or snack.
Crescent Roll Herb and Cheese Bread Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Use Romano cheese: Romano can replace Parmesan if you want a sharper, saltier topping.
- Try Asiago cheese: Asiago gives the bread a nuttier cheese flavor and still works with the garlic butter.
- Use salted butter: Salted butter is fine, but reduce the added salt so the topping doesn’t get too salty.
- Add red pepper flakes: A small pinch adds a little heat to the garlic butter.
- Try bagel seasoning: Everything bagel seasoning adds onion, sesame, and poppy seed flavor to the top.
- Pair with sauce: Marinara, alfredo sauce, or extra garlic butter would make a nice dip.
Crescent Roll Garlic Bread with Parmesan
Equipment
- Loaf Pan 5 x 9-Inch
Ingredients
- 2 cans refrigerated crescent roll dough don’t unroll
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- ½ cup Parmesan cheese shredded
- 1 tablespoon fresh parsley chopped
- 1 teaspoon Italian seasoning
- 4 tablespoons unsalted butter melted
Instructions
- Preheat oven to 375°F and lightly grease a 5 x 9-inch loaf pan or similar sized baking dish.
- Take the crescent roll dough out of the cans and place both logs side by side in the pan without unrolling first.
- In a small bowl, combine garlic powder, melted butter, Italian seasoning and salt.
- Brush the butter mixture over both pieces of the dough.
- Sprinkle shredded Parmesan cheese on top.
- Bake for 20 to 25 minutes or until cooked through and golden brown with a lightly crisp cheese topping.
- Sprinkle the bread with chopped fresh parsley and serve while warm.
Notes
- Keep dough rolled: Leave the crescent dough in whole logs so the bread has thick pull-apart layers.
- Use shredded Parmesan: Shredded Parmesan gives the top better texture than finely grated cheese. I recommend shredding your own cheese for the best flavor and melt.
- Check before serving: Cut into the thickest part before serving to make sure the center is fully cooked.
Nutrition Information
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Kim’s Top Tips
- Check the middle: Whole crescent dough logs can brown outside before the center is done. I recommend cutting into the thickest part to make sure there’s no raw dough.
- Use a small pan: A 5 x 9-inch loaf pan or similar small baking dish keeps the dough logs close together. A large dish can make them spread too much and then you’ll get a flatter loaf which may cook too fast in the middle (before the top browns).
- Brush the sides: Make sure to get the garlic butter over the top and exposed sides of the dough. Dry areas won’t brown or season the same way.
- Cover if browning early: If the Parmesan gets dark before the center is cooked, you can cover the pan loosely with foil.
- Rest before cutting: Let the bread sit for a few minutes so the soft middle isn’t crushed by the knife.
How to Store
- Refrigerator: Store leftover bread in an airtight container in the refrigerator for up to 4 days.
- Room temperature: Keep the bread out for serving only, up to 2 hours. It’s best to keep leftovers refrigerated because of the butter and cheese topping.
- Freezing: Wrap cooled bread tightly and freeze for up to 2 months. You can freeze it as it is or freeze individual slices.
- Reheating: Warm slices in the oven or air fryer until heated through. The microwave will soften the topping.
Serving Suggestions
This crescent roll herb and cheese bread is a good match for Olive Garden Pasta Fagioli and also really good with Broccoli Cheddar Soup. For a snack spread, add this Warm Reuben Dip or try one of my Hot Party Dips. And if you really love garlic, I heartily recommend this Roasted Garlic Aioli.
Crescent Roll Garlic Bread FAQs
The dough logs are thicker than separated crescent rolls, so the middle can need more time. Keep baking until the center no longer looks gummy.
Either works, but slicing is cleaner if the loaf has rested for a few minutes. Pulling it apart is better if you want rougher pieces for dipping.
A 5 x 9-inch loaf pan is the best fit for two whole crescent dough logs. A similar small baking dish is fine if the dough fits snugly in there.
