Fontina and Herb Crescent Rolls
Take the guesswork out of your Easter bread basket with these 15-minute Fontina & Herb Crescent Rolls. By pairing the buttery, melt-in-your-mouth texture of Carr Valley Fontina with a fragrant trio of fresh rosemary, thyme, and oregano, you transform a simple kitchen staple into a gourmet centerpiece.
These rolls bake up golden-brown and flaky, with a gooey, mild cheese center that complements any holiday roast or cheesy side dish. It's the quickest way to bring artisanal Wisconsin flavor to your family table this spring.
Ingredients:
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 ounces Carr Valley Fontina cheese, finely shredded (about 1/2 cup)
- 1 large egg, lightly beaten
Instructions:
| 1. Heat oven to 350°F. Line a 15 x 10-inch baking pan with parchment paper.1 |
| 2. Combine the oregano, rosemary and thyme in a small bowl. |
| 3. Unroll crescent roll dough; separate into eight triangles. Top each with 1 tablespoon fontina and 1/2 teaspoon herbs. |
| 4. Roll up each from the wide end. Place rolls, point side down, 2 inches apart on prepared pan. Brush with egg wash. Sprinkle with remaining herbs. |
| 5. Bake for 12-14 minutes or until golden brown. Serve warm. |
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