Crescent Roll Garlic Bread with Parmesan
Crescent roll garlic bread is made with whole crescent dough logs, garlic butter, Italian seasoning and shredded Parmesan. It bakes into a soft pull-apart bread with a browned cheese topping.
Servings: 6
Calories: 366kcal
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
Calories: 366kcal | Carbohydrates: 31g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 824mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 360IU | Vitamin C: 1mg | Vitamin D: 0.2µg | Calcium: 108mg | Iron: 1mg