Gluten-Free, Cheese Stuffed Garlic Crescent Rolls
If you’re looking for a delicious side dish or appetizer for dinner, these gluten-free garlic crescent rolls stuffed with creamy cheese are a must!
Every Meal Needs a Bread Side DishFact: a meal is not complete without a side of bread. Of course, you can’t just serve any kind of bread though. Personally, my favorite side dish is crescent rolls. Since going gluten-free, I’ve watched during each holiday as the crescent rolls are passed around, and I’m unable to eat them. Trust me when I say that holiday meals just aren’t the same without the crescent rolls!
Well, I finally realized that enough is enough. So, I created this easy to make, gluten-free crescent roll recipe! This recipe yields the perfect flaky, doughy texture. Plus, they’re stuffed with a creamy cheese spread and brushed with garlic butter. The end result is the perfect gluten-free crescent roll that everyone will want a piece of.
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.
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!
Gluten-Free, Cheese Stuffed Garlic Crescent Rolls
For the Crescent Rolls
- 1/4 cup unsalted butter, softened
- 3/4 cup Greek yogurt
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1/4 cup cornstarch
- 1/4 cup gluten-free baking flour, plus more for dusting
- 1/4 cup gluten-free all-purpose flour
- 2 teaspoons cane sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon xanthin gum
- 1/4 teaspoon salt
For the Cheese
- 10 oz. of garlic & herb Boursin cheese
- 2 tablespoons of olive oil
- 1 teaspoon of lemon pepper seasoning
For the Butter Garlic Spread
- 6 tablespoons of unsalted butter, room temperature
- 1/4 cup parsley, minced
- 3 cloves of garlic, grated
- 1 teaspoon of lemon juice
- 1/2 teaspoon salt
- For the Dough
- Add the softened butter and Greek yogurt to a food processor, pulse to combine
- In a large bowl, combine the potato starch, tapioca flour, cornstarch, gluten-free baking flour, all-purpose gluten-free flour, white sugar, baking powder, xanthin gum, and salt
- Add half of the flour mixture to the food processor, use the dough setting to combine
- Once combined, add the other half (use your hands to knead if needed)
- Place wax paper on top of a plate and dust, then add the dough
- Refrigerate for 2-3 three hours, then split the dough into two even balls
- After the allotted time, preheat the oven to 350F and line a baking sheet with parchment paper
- Dust wax paper and place one of the balls on the prepared surface
- Sprinkle flour over the top of the dough as needed to roll out into a 12″ circle using a rolling pin
- Use a knife or pizza cutter to slice into 8 even triangles
- Repeat steps 7-9 with the other ball of dough
- For the Cheese
- Combine the 10 oz. of Boursin cheese with olive oil and lemon juice
- Mix together with a fork or spoon, then place a tablespoon size serving in the center of each triangle
- Fold the bigger side of the triangle over the cheese to prevent it from spreading when baked
- Continue rolling, then fold the ends to create the signature crescent shape
- Place on the prepared baking sheet, and repeat the process with the rest of the dough
- For the Garlic Butter
- Combine the unsalted butter, minced parsley, grated garlic, lemon juice, and salt in a small bowl
- Place half of the garlic butter mixture in the refrigerator in a small bowl to be served with the freshly baked crescent rolls
- Place the other half of the garlic butter mixture in the microwave for roughly 20 seconds to melt
- Use a silicone pastry brush to brush each crescent roll with the melted garlic butter (note: you should have some leftover)
- Place the garlic butter brushed and Boursin cheese stuffed gluten-free crescent rolls in the oven
- Bake for 25 minutes, brushing with the rest of the melted garlic butter halfway through
- After 25 minutes, allow to cool for 5 minutes before serving with the refrigerated garlic butter
- To reheat these gluten-free crescent rolls, place them in the air fryer at 350 degrees Fahrenheit for roughly 5-7 minutes