Gluten-Free, Cheese Stuffed Garlic Crescent Rolls

The Dough

The first step in making these Gluten-Free Pigs in a Blanket is making the crescent roll dough.

Start by adding a fourth cup of softened, unsalted butter to a food processor with three fourths cups of plain Greek yogurt. Pulse to combine, scraping down the sides with a spatula if need be. Next, it’s time to make our flour mixture! While I usually like to stick to one flour to make it easy, a combination of flours yields the best outcome here.

Add one fourth cup of each to the bowl: potato starch, tapioca flour, cornstarch, gluten-free baking flour, and gluten-free all purpose flour. Then, add two teaspoons of cane sugar, three fourths teaspoon baking powder, half a teaspoon of xanthin gum, and one fourth teaspoon of salt. Mix all of the dry ingredients together, then pour half into the food processor.

Blend the mixture to combine the wet and dry ingredients, then add the other half of the dry ingredients. If your food processor has a setting specifically for dough, use that setting. It may take a bit to get the dough combined. If you find the food processor isn’t mixing accordingly, use your hands.

Chilling & Rolling the Dough

After the dough is combined, transfer to a plate lined with wax paper. Make sure there’s a bit of gluten-free baking flour on the bottom of the wax paper before placing the dough down. Refrigerate the dough for two to three hours.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Now, get the gluten-free baking flour ready. The dough will be sticky and you’ll need to continuously dust the dough to prevent it from sticking; which, will help you roll it out. Grab the refrigerated dough and divide it into two even balls. Then, place the first one on a piece of wax pax paper that’s been dusted. Dust the top of the dough, then use a rolling pin to roll out the dough into a 12″ circle.

Use a knife or pizza cuter to slice the dough into “pie slices”. You should have eight evenly sized triangles. Remember to dust as you go to prevent the dough from sticking to you, the rolling pin, or wax paper.

The Cheese

Now, that the dough is rolled out and cut into individual triangles, it’s time to make the cheese spread! This spread is primarily made with garlic & herb Boursin cheese. I love this cheese because it’s a bit lighter and creamier than goat cheese, but still packed with flavor!

Start by combining 10 ounces of the Boursin cheese with two tablespoon of olive oil and teaspoon of lemon pepper seasoning. Use a fork or spooner to combine the mixture until smooth. Then, place a little less than a tablespoon of the cheese mixture in the middle of each dough triangle.

To roll the crescent roll, take the large side and fold it over the dough to secure the cheese and prevent it from spreading when baked. Then continue to roll, before curving the edges to make the signature crescent shape. Repeat this process with the rest of the dough until each crescent roll is stuffed and rolled.

The Garlic Butter

The final touch to these crescent rolls is the addition of the garlic butter. Combine six tablespoons of room temperature unsalted butter with one fourth cup minced parsley, three cloves of grated garlic, one teaspoon lemon juice and a pinch of salt. Mix together, then divide in half. Place one half in the refrigerator to serve alongside the baked crescent rolls.

With the other half, place it in the microwave to melt it. Then, take a silicone pastry brush and lightly brush each crescent roll with the melted garlic butter. You should have some remaining garlic butter leftover that will be used later.

Once each crescent roll has been brushed with the garlic butter, bake them for 25 minutes at 350 degrees Fahrenheit. About halfway through, brush the crescent rolls with the remaining melted garlic butter. After 25 minutes, the rolls should be golden brown. Allow to cool for roughly five minutes, then serve alongside the refrigerated garlic butter and enjoy!