Dough<\/strong> For Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends.<\/strong><\/p>\n <\/p>\n Dough<\/strong>
\n\u25a23 tubes (8 ounces each) refrigerated crescent roll sheets
\nFilling
\n\u25a2\u00bd cup (1 stick \/ 113 g) unsalted butter, softened
\n\u25a21 tablespoon chives, finely chopped
\n\u25a21 tablespoon garlic, minced
\n\u25a23 cups (339 g) mild cheddar cheese, shredded, divided
\nGarlic Butter<\/strong>
\n\u25a23 tablespoons unsalted butter, melted
\n\u25a21 teaspoon garlic, minced
\n\u25a21 teaspoon chives, finely chopped
\n\u25a21 teaspoon kosher salt<\/p>\n\nInstrucciones<\/h2>\n
\nPreheat oven to 350\u00b0F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
\nWorking on a lightly floured work surface, roll out each tube of dough to a 12\u00d716-inch rectangle. (We used crescent roll sheets; if you use perforated crescent roll dough, be sure to pinch the seams to seal.)
\nFilling<\/strong>
\nIn a medium bowl combine butter, chives, and garlic.
\nSpread about \u2153 of the butter mixture over the top of one sheet of dough.
\nSprinkle 1 cup of the cheddar cheese evenly over the butter mixture.
\nStarting on the long end of the dough sheet, tightly roll it up into a log.
\nCut the log in half, creating two shorter logs.
\nCut each of those shorter logs in half lengthwise, giving you four sections of dough.
\nRepeat with the remaining two sheets of dough. You will have 12 sections of dough.
\nWorking one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
\nPlace into the prepared muffin tin. Repeat with the remaining 11 sections.
\nBake for 20-25 minutes, or until golden brown. While the cruffins are baking, prepare the garlic butter.
\nGarlic Butter<\/strong>
\nIn a small bowl, whisk together the butter, garlic, chives, and salt.
\nBrush the butter topping over the warm rolls.<\/p>\n\n