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Cheese garlic rolls: Quick and easy recipe

Updated on June 10, 2015
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Quick and easy garlic, mushrooms and cheese bites

If you're familiar with my other recipes, you'll know that one of my go-to ingredients is ready-to-bake dough. Not only does it taste great, it is also quick and easy to use and wow, there's nothing like that gorgeous aroma of bread products wafting throughout the house as they bake.

This is a simple recipe using crescent dough . This is baked and then stuffed with a delicious mix of mushrooms and another one of my favorite ingredients - garlic. Because we are a meat-free household, we often have these for dinner or lunch - they're lovely served with a simple salad.

But they are also very tasty an an appetizer or for brunch. If I'm making these for friends who are coming for a meal, I prepare the dough on a baking sheet, make the stuffing and then store them in the fridge. Then, when the guest arrive, it's easy to bake, heat and assemble the rolls.

Prep time: 8 min
Cook time: 7 min
Ready in: 15 min
Yields: Makes eight

1 tube ready-to-bake croissants
2 - 3 ounces cheese, shredded
8 button mushrooms - cleaned and chopped
3 cloves garlic - crushed
A little olive oil
Freshly ground black pepper

Instructions

  • Here's how to make these delicious rolls:
  • Pre-heat the oven to the temperature recommended by the croissant manufacturers - for the ones I use, it is 350 degrees
  • Heat the oil and sauté the chopped mushrooms and garlic. Turn the heat down to low
  • Divide the croissant dough into eight triangles and roll up, starting from the longest edge
  • Most makes need about 12 minute to cook but remove them from the oven with 2 minutes baking time to go
  • Remove the mushroom / garlic mix from the heat and stir in the cheese and black pepper
  • Split the croissant rolls lengthwise (keeping a 'hinge' at one side'.)
  • Divide the mix between them, close the rolls and return them to the oven to complete the cooking time - about 2-3 minutes

Do you love garlic?

We have garlic with almost every meal - we must be awfully stinky. But garlic has been medically proved to be advantageous to health (that's our excuse) and it's not always that a food you love is good for you - normally the reverse is true.

It's good to know that something as delicious as the aromatic little bulb is as good for us as it tastes.

We find that there are two essentials for using garlic regularly in cooking. The first could be called our garlic 'handbook'.You can see it below.

I remember many years ago when I used to crush garlic by putting it onto a chopping board and then mashing it with the back of a spoon.It worked well but the chopping board had to be used exclusively for garlic and onions - it was impossible to fully get rid of the garlic flavour on the board.

Then I realised that this problem could be solved by one simple and inexpensive purchase - a specialist garlic crusher. They are inexpensive and last forever.

The Complete Book of Garlic: A Guide for Gardeners, Growers, and Serious Cooks
The Complete Book of Garlic: A Guide for Gardeners, Growers, and Serious Cooks

Because we eat so much garlic, it's only sensible that we grow it.

We are stealth gardeners - our condo building is quite strict so we have hidden garlic growing amidst the ferns and foliage.

If you'd like to grow garlic too, here's the very thing you need. But it has much more information too - in fact, you could say that it's the garlic 'bible'.

 
OXO SteeL Garlic Press
OXO SteeL Garlic Press

Simply one of the most frequently used utensils in my kitchen - from a well-trusted brand.

 

Make ahead or not?

Although these gorgeous rolls can be made ahead, they are so quick to cook that there's really little point.

I can't tell you how many guests we have invited to dinner who, when entering our apartment, immediately say 'oh, what a lovely smell.'

Expert chefs, hosts and restaurateurs know that the anticipation of a meal actually increases the enjoyment and that's what happens when your guests (or your family) smell the aroma of these delicious croissants wafting from your oven.

I have met one or two(strange,I think) people who claim that they do not like garlic. I do find it best to ask guests when I'm inviting them whether they have any particular dislikes. This is also good practice because of allergies and all the many and varied special diets that people follow in this day and age.

On the very rare occasions that garlic has been mentioned as a dislike, I simply make these rolls without using it. Then I put a dish of olive oil on the table into which I have crushed a liberal amount of garlic. The garlic lovers can then dip. It's almost as good!

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    • profile image

      seahorse60 

      4 years ago

      Sounds delicious and so easy, thanks for sharing!

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @jponiato: Enjoy!

    • profile image

      dellgirl 

      4 years ago

      I love croissants and garlic and cheese separately and, together they are heavenly. This sounds delicious, thanks for sharing it with us.

    • mel-kav profile image

      mel-kav 

      4 years ago

      Yum - I've got to try this. Thanks for sharing.

    • profile image

      getmoreinfo 

      4 years ago

      This is such a great idea, I love croissants and your recipe with the garlic and cheese sounds like something I will want to try.

    • Ben Reed profile image

      Ben Reed 

      4 years ago from Redcar

      Looks delicious.

    • PaigSr profile image

      PaigSr 

      4 years ago from State of Confussion

      Just woke up and this is the first site I am looking at. Will be back when I have time and awake enough to make these.

    • Brite-Ideas profile image

      Barbara Tremblay Cipak 

      4 years ago from Toronto, Canada

      oh my goodness these sound amazing

    • JoleneBelmain profile image

      JoleneBelmain 

      4 years ago

      Cheese and garlic rolled up in a nice, warm croissant?? You've got my attention (and my salivation).

    • yengnimcdo profile image

      Miel Echon 

      4 years ago from PH

      Yummy I Like That!

    • ebook-maniac profile image

      ebook-maniac 

      4 years ago

      nice background...where is my apple btw? :-)

    • Virginia Allain profile image

      Virginia Allain 

      4 years ago from Central Florida

      I'm liking the sound of this one. All my favorite ingredients in one yummy food.

    • golfstrongly profile image

      golfstrongly 

      4 years ago

      I enjoy making food tasty to eat. But some recipes like pastries need even more skill and applaud those that succeed. Well done you.

    • Adventuretravels profile image

      Giovanna 

      4 years ago from Perth UK

      Great recipe -very easy and tasty. Fit for a king!

    • Titia profile image

      Titia Geertman 

      4 years ago from Waterlandkerkje - The Netherlands

      Sounds too delicious.

    • profile image

      loubschahi 

      4 years ago

      LOVE IT, THANKS

    • profile image

      jponiato 

      4 years ago

      Sounds / looks great. Will have to try this.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @Merrci: Thanks for visiting. I'm sure you'll enjoy them.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @chocochipchip: Thank you for dropping by. Enjoy!

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @Heidi Vincent: They are very tasty indeed.

    • Merrci profile image

      Merry Citarella 

      4 years ago from Oregon's Southern Coast

      Looks delicious! I'll give them a try. Thanks for sharing this.

    • chocochipchip profile image

      chocochipchip 

      4 years ago

      Yummy! I'll try your recipe out! thanks so much

    • Heidi Vincent profile image

      Heidi Vincent 

      4 years ago from GRENADA

      I will most definitely try these since I am vegetarian! Delicious looking recipe.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @TanoCalvenoa: They're very adaptable :)

    • profile image

      TanoCalvenoa 

      4 years ago

      Cool lens. I'd have to leave out the mushrooms (I'm very allergic).

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @RoadMonkey: Oh that sounds like a great idea. Thanks!

    • sousababy profile image

      sousababy 

      4 years ago

      You are such a creative cook - and I love these quick recipes of yours, Jackie.

    • RoadMonkey profile image

      RoadMonkey 

      4 years ago

      This sounds tasty and interesting. Must print this out to try. Might even make them for Boxing Day to eat with leftovers.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @sousababy: Thank you so much!

    • Diaper Bag Blog profile image

      Stanley Green 

      4 years ago from Czech Republic

      I love garlic, my wife not so much :) (why?) :) Thumbs up for those delicious garlic rolls!

    • Meganhere profile image

      Meganhere 

      4 years ago

      Yum! These look delicious, but I've never seen ready-to-bake croissant dough in Australia. I'll have to think of another way to use this recipe. Thanks.

    • profile image

      anonymous 

      4 years ago

      yummy,, :) In my country Indonesia, that pastry is called "molen" that stuffed with banana.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @ecogranny: I'm sure it will be even more delicious with your homemade bread.

    • ecogranny profile image

      Kathryn Grace 

      4 years ago from San Francisco

      MMMmmmm. Now you've got me thinking of ways I can do this with my homemade bread dough that I keep in the fridge. Good ideas! Thank you.

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