Cheddar Cheese Stuffed Crescent Rolls
Cheddar Cheese Stuffed Crescent Rolls have Old Bay seasoning and plenty of gooey sharp cheddar cheese to get your cheddar-Bay vibe going in an easy peasy, 3-ingredient dinner roll. Ready in just minutes and super easy to throw together, this little recipe takes the humble crescent roll and makes it just that much more tasty.
This is an easy peasy recipe, but if you want to make your own rolls from scratch, check out my Hawaiian Sweet Rolls recipe.
Why this recipe works
We’ve all seen the zillion copycat recipes for Red Lobster’s cheddar bay biscuits. I have even gotten in on that action with my Shrimp Gravy over Cheddar, Bay, and Bacon Biscuits recipe as well as my Low Carb Cheddar Bay Biscuits recipe.
So, this recipe for Cheddar Cheese Stuffed Crescent Rolls [YUM!] is obviously an attempt to be reminiscent of that cheddar-Bay flavor combination too. But this recipe does not aspire to attain the level of sheer awesomeness as my other recipes do. It does, however, provide a simple quick fix that is perfect for weeknights or when you’re in a rush.
This recipe takes the old go-to crescent roll and makes them better. There are never any left – they are always devoured before anything else on the plates.
About the ingredients
Like my Sausage and Boursin Pinwheels, these stuffed crescent rolls use 3 easy ingredients and are ready in just minutes.
All we need is a little tube – or a big tube – of refrigerated crescent roll dough, a couple slices (or shreds) of sharp cheddar cheese, and a sprinkling of Old Bay seafood seasoning.
How much of each ingredient you need depends on how many rolls you want. Crescent dough comes in 2 tube sizes – 4 rolls and 8 rolls. You choose, then just use a half a slice of sharp cheddar cheese for each.
How to make crescents rolls with cheddar cheese
This is the part I love because it is so simple:
- Pop open the tube of crescent dough and unroll.
- Separate the dough along the perforations into triangles.
- Fold half a slice of cheese into quarters and place at the wide end.
- Sprinkle with Old Bay and roll up.
- Sprinkle more Old Bay and bake.
TIP! Use a bit of foil on your pan for easier cleanup. Regardless of whether I’m using a pan directly or foil on a pan, a little spritz of cooking spray is great to prevent the rolls from sticking.
You can get creative with this recipe too. For example, this is a clever way to use up cheeses – slices or shredded cheese will work. You can try different seasonings like garlic and herb, lemon pepper, or taco seasonings as well.
Don’t forget Vermont white cheddar cheese either. Or smoked provolone. Both are excellent in these little rolls.
The key is to keep to roughly 1/2 an ounce of cheese per roll. Also, keep the sprinkling of seasonings light.
Yes, any cheese may be substituted in place of the cheddar and this is a great way to use up excess sliced or shredded cheeses.
Cheddar Cheese Stuffed Crescent Rolls
- 1 pkg refrigerated crescent roll dough 4 or 8 rolls, depending how many you are serving
- sliced sharp cheddar cheese half a slice per roll (~½ oz)
- Old Bay seasoning
- Heat oven to 350°F.
- Unroll the crescent dough and separate into triangles. At the larger end, put cheese, breaking up the cheese into a couple pieces to fit better. Sprinkle with Old Bay.
- Roll up the dough around the cheese to form the crescent.
- Sprinkle tops with more Old Bay. Place on a bake sheet sprayed with cooking spray.
- Bake at 350°F for 10-12 minutes until dough is puffed, golden, and toasty.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.