Cheesy Garlic Crescent Rolls #SecretRecipeClub

Happy Secret Recipe Club Day!  If you’re new here, SRC members are secretly assigned another participating blogger, stalk their archives, and then whip up something delicious to share on reveal day!

This month, I was assigned Grandma Loy’s Kitchen.  Loy is a mother and grandmother who has been married to her husband for over 50 years!  It is so inspiring to see couple who commit to one another for life! 

As I was searching her blog, I kept thinking that I’d been assigned her blog before.  After some digging, I found out that I had made Grandma Loy’s Rhubarb BBQ Sauce after seeing in on a previous reveal day, but had never actually had the assignment myself!

I thought about making one of Loy’s amazing sounding desserts, but being so close to Easter with so many baking projects, I ended up picking Cheesy Garlic Crescent Rolls.  They are unbelievably easy, but that’s the beauty of this recipe!

Crescent rolls are one of those foods that already seem perfect.  Little did I know that a little cheddar and garlic butter could elevate the simple crescent roll into something spectacular!

We all simply devoured the crescent rolls as they came out of the oven (I made 2 of them cheese-free for my non cheese eater)

Thank you, Loy, for a simple and amazing recipe!

Cheesy Garlic Crescent Rolls

Recipe from Grandma Loy’s Kitchen

1 tube crescent rolls

2 tbsp butter

½ tsp garlic powder

2 oz cheddar cheese (cut into 8 sticks)

Preheat the oven to 375 degrees F and line a baking sheet with a silicone mat or parchment.

Melt the butter with the garlic powder.  Stir and set aside to 5 minutes to allow the garlic to infuse the butter.

Separate the crescent rolls into triangles and brush with garlic-butter.  Place 1 cheese stick on the short end of each triangle.  Roll as usual and place on the prepared baking sheet.  Brush each crescent roll with additional garlic-butter.

Bake in the preheated oven for 12-15 minutes or until the cheese is melted and the crescents are browned.  Brush with remaining garlic-butter and serve immediately--they’re delicious with Cauliflower PotatoSoup (pictured)

An InLinkz Link-up