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Cheesy Garlic Crescents

I’ve got a real treat for you folks today! You’re gonna love these! I was fixing some kind of tortellini skillet for my family for dinner one night, and I had decided I wanted to serve some kind of bread to go with it. I really really didn’t want to do the standard Texas Toast Garlic Toast. You know, the box buy in the freezer section? Not to poo poo on the product, we love the stuff, but I really wanted something different. Something my family would oooooh and aaaahhh over. So naturally, I visited one of my very favorite food blogs, plainchicken.com. Stephanie has a lot of recipes that will make anyone oooooh and aaaahhh over, and the cool thing is, is that they’re easy! Here’s where I found her recipe for Cheesy Garlic Crescent Rolls. So I set out to make that. Unfortunately, I couldn’t find Garlic Bread Seasoning. So, I ended up changing her recipe a little bit to fit what I had on hand. I shouldn’t really say “unfortunately” because this turned out so flippin’ flantastic! You’re really going to want to try this! It’s a great accompaniment to any Italian meal, or it would even be an awesome app to serve while watching the game. Serve it up with some heated marinara sauce for dipping. Your fans will love you! This is insanely easy, here’s what you do….

Gather up all of your ingredients. I really did use 4 tbsp of butter, so, never mind that little stack there in the picture. You’ll want your can of crescent dough, your mozzarella string cheese, butter, oregano, and what I’m starting to call my house seasoning, Garlic & Wine Seasoning from The Melting Pot. I swear, everyone should have some in their kitchen. I always make sure I have at least two bottles of it. I don’t want to run out! It’s good on veggies, baked potatoes, I’ve used it for seasonings in salad and casseroles. Heck we’ve even used it for popcorn seasoning. Anyway, on with the recipe… So you got your stuff. Lets move on.

Separate your dough into 8 triangles. Combine your melted butter and seasonings, then heavily brush that on top of the dough. Don’t be shy about it. I mean paint it on there good! We want flavor! Now, take half of a mozzarella stick, and place that on the long end of your triangle dough, and roll it up. Repeat with the rest.

Place them on a baking sheet. I foil lined mine for easy clean up, and I also gave the foil a little spray of cooking spray. I am not sure if they would stick otherwise, and didn’t want to take the chance. A little cooking spray won’t hurt them! Now, take the rest of your butter mixture, and pain the tops of your rolls. Pop them in the oven at 375 and bake until golden brown. Then sit back and enjoy the praises from your loved ones. Oh by the way, I’ve been told I need to double the batch next time. These flew off the plate so fast, I was lucky to get a picture, and they still wanted more! Eeesh! Next time, I will double it. 😂😂😂😂

 

 

 

Print Recipe
Cheesy Garlic Crescents Yum
Recipe by Christine Titus
Course Breads
Cuisine Italian
Servings
rolls
Ingredients
Course Breads
Cuisine Italian
Servings
rolls
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine melted butter, garlic & wine seasoning, and oregano.
  3. Separate crescent dough into 8 rolls. Cut string cheese in half.
  4. Heavily brush half of the butter on top of crescent rolls. Place one half of string cheese on the long end of each crescent roll. Roll up and place on baking sheet. Heavily brush rolls with remaining butter mixture.
  5. Bake for 15-18 minutes, until rolls are golden brown.
Recipe Notes

slightly adapted from plainchicken.com

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Cheesy Broccoli Chicken Casserole

Any recipe that has a name that starts with “Cheesy” will have my full and undivided attention! We love cheese around here. In my opinion, you can NEVER add too much cheese. The more cheese, the better it is. There’s just something about that ooey gooey goodness that is so incredibly comforting. Especially when you add pasta to it

This recipe makes a ton. I’m not gonna lie. 😁 I had enough to feed an army, I’m not kidding. That’s not always a bad thing. There’s nothing wrong with leftovers. I meant I didn’t have to cook the next night and could take the night off. What’s bad about that? Also, since it makes so much, and it’s soooo good you’re going to want to share it, it’s perfect to take to a potluck. Not going to a potluck anytime soon? No big deal, you can turn this one casserole into two separate casseroles and cook one tonight, freeze one for later! I’m a huge fan of cooking ahead and stashing homemade meals in the freezer. They’re better for you than what the freezer section at the grocery store has to offer, they taste better too, and those nights you just don’t feel up to cooking, no problem! Dinner’s already made. Just have to pop it in the oven.  Anyway, lets get on with this recipe so you can go make it for your family.

It’s not a difficult casserole to make, as most casseroles aren’t. First we’ll start with the elbow mac. Cook that according to the package directions until they are al dente (cooked, but firm). While that’s cooking, throw some steamable frozen broccoli in the microwave and cook that according to the package directions, and set aside. While that’s all going on, you can be shredding your cheese.

I bought the sharp cheddar already shredded, so I got to skip that step. I know, I’ve heard it a million times, and people everywhere are saying this, that pre-shredded cheese in the package, do not melt as well as shredding it yourself. I disagree, because I’ve never had that problem. Like ever. Maybe I’m lucky, I doubt that strongly, but hey! Maybe that’s my super power. Pre-shredded cheese melts for me. The only kind of cheese I have found this to be true, is pre-shredded Parmesan. That really doesn’t melt as well as shredding it yourself. So, for the Gouda I had to do myself, and I recommend you do the Parmesan yourself too. Stop and snack a little, it’s ok. Who is going to know?! 😋

If you haven’t already, don’t forget to chop up your chicken.

Now, the best part, making the cheese sauce! Just a little butter and flour, whisked together, and cooked only for a couple short minutes to get that floury taste out. Then slowly add your milk, cream and seasonings, whisking all along the way until it’s nice and thick. Then you add your cheese, handful at a time, whisking until melted. NOW, we get to mix it all together!

Oh man… look at that cheese!!! 😍😍😍 Mix all that yummy together, and spoon it into your prepared 13×9.

Toss your topping ingredients together and sprinkle on top.

Pop that beautiful thing into the oven to bake, 20-25 minutes at 400 degrees. Check it at 20, you don’t want to over cook this or it can dry out. You just want it to be nice and hot and bubbly.

All that’s left is to serve, and enjoy!


Print Recipe
Cheesy Broccoli Chicken Casserole Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degreees.
  2. Cook macaroni according to package directions. While macaroni is cooking, steam broccoli in microwave according to package directions, set aside.
  3. Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, and seasonings. Cook over medium heat while stirring until thickened. Remove from heat and stir cheeses until melted.
  4. Toss cheese sauce, pasta, broccoli and chicken together. Taste, and adjust seasonings as desired. Pour into a greased 9x13 pan. Combine topping ingredients and sprinkle over macaroni.
  5. Bake 20-25 minutes or just until hot and bubbling. Do not overcook, you don't want it to dry out.
Recipe Notes
  • If you are pre-cooking chicken for the purpose of casseroles, I season my chicken breasts with Garlic Pepper prior to cooking them. You can just salt & pepper them as well, or season to your liking. I do not recommend leaving them unseasoned. The more flavor the merrier!
  • No cooked chicken on hand? No problem! Grab a rotisserie chicken at your local grocery store deli, or check out the freezer section and grab a package of fully cooked grilled chicken breast strips.
  • Freeze Option: You can split this huge casserole into two casseroles. I like to use the throw-away foil baking pans for this purpose. Prep casserole as per directions above up to baking, pour into your aluminum baking pan, wrap with a layer of plastic wrap, then a layer of heavy duty aluminum foil, tightly. Label and freeze. To use frozen casserole, thaw in the fridge. When ready to bake, bake as per directions above.
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