Equipment Needed
- A small bowl for butter mixture
- A baking sheet
- Parchment paper (strongly recommended)
- A pastry brush or spoon
- A sharp knife or pizza cutter
Step-by-Step Instructions
First, we set the stage. I always line my baking sheet with parchment paper—this is my number one secret for easy cleanup and preventing any cheesy leaks from sticking into a permanent, baked-on mess. I preheat my oven to 375°F (190°C). Then, I unroll the crescent dough on a clean surface. If your dough comes in perforated triangles, I’ve found it’s best to press those perforations together to seal them, creating two large rectangles. Then, I use my pizza cutter to slice each rectangle into 4 smaller, even squares. This gives you 8 squares total, perfect for wrapping 8 cheese sticks.
Now, for the cheesy heart of the operation. I place one string cheese stick diagonally across a dough square. The first time I made these, I just plopped it in the center, and the ends poked out during baking. Placing it corner-to-corner is the professional trick. I fold the two opposite corners of the dough over the cheese, then roll it up tightly, pinching the seams to seal it completely. I repeat this with all 8, placing each little bundle seam-side down on my prepared baking sheet. Giving them a little space is key; they will puff and spread a touch.
While they bake, we make the magic butter. In my small bowl, I combine the melted butter, dried oregano, garlic powder, and red pepper flakes if I’m using them. I whisk it with a fork until it’s beautifully fragrant. Here’s a sensory detail I love: the smell of the warm butter hitting the dried herbs is instant pizza shop vibes. About 8-10 minutes into baking, once the bites have puffed up and are just starting to turn a light golden color, I pull the tray out. Working quickly, I use my pastry brush to lavishly brush each bite with the garlic butter mixture. Don’t be shy here—this butter is what gives them that authentic, irresistible flavor.(See the next page below to continue…)