In a small bowl, I mix the melted butter, the remaining two minced garlic cloves, and the parsley. This garlic butter is the magic glaze. Using my pastry brush, I generously coat the tops and sides of each rollup with the mixture, reserving a little for after baking. I bake them for 15-18 minutes, until the crescent dough is puffed and a deep, golden brown. As they bake, my whole kitchen smells like a gourmet burger joint.
Pro Tips for Best Results
Letting the meat mixture cool before assembling is non-negotiable. I tested this by rolling with hot filling, warm filling, and cooled filling. The hot filling made the dough gummy and impossible to handle; it just fell apart. Letting it cool for 10-15 minutes firms up the cheese and fat, making for a clean, tight roll that holds together beautifully in the oven.
Use a serrated knife and a gentle sawing motion to slice the log. A dull knife or pressing straight down will smash the roll and push the filling out. I’ve found that a light, quick sawing back and forth gives you the cleanest cuts and the prettiest pinwheels.
For extra crispiness and to prevent a soggy bottom, don’t skip the parchment paper. It also makes cleanup a breeze. If you want an even more golden top, brush the rollups with the remaining garlic butter as soon as they come out of the oven. The heat will make it sizzle and soak right in, adding another layer of flavor.
Common Mistakes to Avoid
The most common mistake is not draining the beef fat. If you leave all the grease from the beef and bacon in the mixture, it will pool in the oven, make the bottoms of the rollups soggy, and can even cause them to fall apart. I made this mistake the first time, and it was a greasy mess. Don’t do what I did! Take a minute to drain the cooked meat in a colander. (See the next page below to continue…)