Garlic Parmesan Herb Cruffins: A Yummy Twist Using Your Pressure Cooker
These garlic parmesan herb cruffins made right in the pressure cooker are golden, cheesy, and pack a punch of flavor in every flaky bite.
Equipment
- 1 Mixing bowl for garlic butter preparation
- 1 Muffin tin lightly greased
- 1 Wire rack for cooling
Ingredients
Main ingredients
- 3 tubes crescent roll dough 8-ounce each, perforations pressed closed
- 0.75 cup butter softened
- 4 cloves garlic minced
- 0.25 cup fresh parsley chopped small
- 0.75 cup parmesan cheese grated
- 0.5 teaspoon kosher salt
Instructions
Instructions
- Preheat oven to 375°F. Lightly grease muffin tin.
- In a bowl, combine softened butter, minced garlic, chopped parsley, grated parmesan, and salt.
- Unroll crescent dough and press perforations closed.
- Spread garlic parmesan butter over dough and roll up each piece like a log.
- Cut each log lengthwise and twist with cut side facing out to reveal layers.
- Place twisted dough into the muffin tin.
- Bake for 20–25 minutes until golden brown and cooked through.
- Let cool in tin for 5 minutes before transferring to wire rack. Serve warm.
Notes
Store leftovers in airtight container at room temp for up to two days or freeze for longer.