Flaky Cheesy Garlic Herb Cruffins (Print Version)

# Ingredients:

→ Dough

01 - Refrigerated crescent roll sheets (3 tubes, 8 ounces each)

→ Filling

02 - Garlic Parm and Herb Snack Spread, room temperature (½ cup, divided)
03 - Mild cheddar cheese, freshly shredded (3 cups/339g, divided)

→ Topping

04 - Garlic Parm and Herb Snack Spread, melted (3 tablespoons)
05 - Kosher salt (½ teaspoon)

→ Homemade Garlic Butter Alternative

06 - Unsalted butter, softened (½ cup/1 stick/113g) for filling
07 - Fresh chives, finely chopped (1 tablespoon) for filling
08 - Fresh garlic, minced (1 tablespoon) for filling
09 - Unsalted butter, melted (3 tablespoons) for topping
10 - Fresh garlic, minced (1 teaspoon) for topping
11 - Fresh chives, finely chopped (1 teaspoon) for topping
12 - Kosher salt (1 teaspoon) for topping

# Instructions:

01 - Heat oven to 350°F. Spray a 12-cup standard muffin tin with nonstick spray. On a lightly floured surface, roll each dough tube into a 12x16-inch rectangle.
02 - Spread ⅓ of the snack spread over each dough sheet, then sprinkle with 1 cup shredded cheddar.
03 - Roll each sheet from the long end into a log. Cut each log in half, then cut those halves lengthwise, creating four sections per sheet (12 total).
04 - Roll each section into a tight spiral with layers facing outward, tucking the end underneath. Place in prepared muffin tin.
05 - Bake for 20-25 minutes until golden brown.
06 - Combine melted snack spread and salt, then brush over warm cruffins before serving.

# Notes:

01 - Can make homemade garlic butter if snack spread unavailable
02 - Pinch seams if using perforated crescent dough

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