Crescent Cheese Sticks Oh Bite It 1. heat oven to 375°f. 2. unroll 1 can (8 oz) pillsbury™ refrigerated crescent dough sheet on ungreased cookie sheet; cut into 12 equal rectangles. top each rectangle with 1 teaspoon muir glen™ organic cabernet marinara pasta sauce and half of a 1 oz mozzarella cheese stick. roll up, taking care to pinch seams; place seam side down on. Instructions. preheat oven to 375 degrees f. line a baking sheet with parchment paper. in a small bowl, combine melted butter with italian seasoning and garlic. unroll crescent rolls and separate into triangles. brush with garlic butter, reserving some to brush on tops of assembled rolls. place halved string cheese at widest end, and roll up.
Crescent Cheese Sticks Oh Bite It Preheat oven to 375 degrees f. line a rimmed baking sheet with parchment paper and set aside. in a small bowl, combine melted butter with italian seasoning, garlic, parsley and basil. unroll crescent rolls and separate into triangles. brush with garlic butter mixture, reserving some to brush on tops of assembled rolls. Cheese sticks have always kind of freaked me out…with the batter, the oil, the cheese and that um…did i mention the batter?! 😉 so i've always tried to work around the "batter" part of it. something about that drippy, slimy mess all into the oil, not to mention the worrying about it actually sticking to the. Preheat oven to 400 degree f. unroll crescents and i cut each in half to make small rolls, or can leave each crescent whole to fit the whole stick. up to you. roll out just a bit with a rolling pin and place cheese in center, wrap dough around cheese and make sure ends are completely secured. 2. Warm pizza or marinara sauce, for dipping. preheat oven to 350 degrees. roll out crescent roll into individual triangles. place string cheese at base of dough, roll up, pinching sides so the dough completely covers the cheese. place in greased 9×13 inch baking dish. combine olive oil and seasoning, stir together.
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