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One staple in our home at all times: string cheese. It is an easy snack to grab and go, and when I was pregnant, it cured those 1am hunger pains without making me feel like I ate too much. I mean, the baby ate too much.
Over the last few months, I have been experimenting with different uses for plain ol' string cheese.
Today's experiment was a success!
What You Will Need:
3 (4oz) packages of refrigerated crescent rolls (enough to make 12 rolls)
4 string cheese sticks, cut into thirds
1 package of pepperoni (72 pieces - I used turkey pepperoni because I like that it's leaner and not so greasy)
3 tablespoons butter
1 teaspoon Italian seasonings
1/2 teaspoon garlic powder
2 tablespoons Parmesan cheese
Lay each triangle of crescent roll dough flat on a baking sheet.
Put 5-6 pepperoni slices and a piece of cheese on the bottom of the triangle and roll it up.
Place the seam side down on the baking sheet.
Bake at 350* for 10 minutes, or until golden brown. Mine cooked for 10 minutes on the dot and were perfect.
Meanwhile, melt the butter in a bowl.
Mix in the Italian seasonings, garlic powder, and Parmesan cheese.
Once the crescent rolls are done, spread the garlic butter sauce over each roll. I used a small spoon, but a brush would work, too. I just really hate washing those brushes.
Serve these warm. You could use marinara for dipping, but honestly, they tasted really good without any dipping sauce for me.
These smelled and looked so delicious that I had to taste one...and then another.
Then I took a picture and texted it to my husband to make him jealous.
I set enough aside for his lunch tomorrow and then individually wrapped the rest and put them in a large ziplock and into the freezer for another day.
This recipe was slightly modified from The Girl Who Ate Everything.
Yummy! Look delicious Rachel.
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