Instructions

• Preheat oven to 350°F. Spray a 12-cup muffin pan with nonstick cooking spray and set aside.
• In a small bowl, stir together the 1/2 cup room-temperature unsalted butter, 1 Tbsp minced garlic, and 1 Tbsp garlic and herb seasoning until smooth. Set the garlic butter aside.
• Unroll one crescent roll dough sheet onto a clean work surface. Use a rolling pin to roll the sheet into an approximately 12 × 16-inch rectangle. Repeat for the remaining two sheets so you have three 12 × 16-inch rectangles.
• Evenly spread about one-third of the garlic butter mixture over one dough rectangle. Sprinkle about one-third of the 2 cups shredded mozzarella and one-third of the 1 cup grated Parmesan evenly over the butter. Repeat for the other two dough rectangles.
• For each prepared dough rectangle: starting on the long (16-inch) side, tightly roll the dough into a long log lengthwise so the log is about 16 inches long.
• Using a sharp knife, cut that 16-inch log in half crosswise to make two 8-inch logs.
• Slice each 8-inch log lengthwise down the center to make two 8-inch strips from that log. (Each dough rectangle will yield four 8-inch strips; all three rectangles will yield 12 strips total.)
• Take one 8-inch strip, hold it so the cut/cheesy layers are facing outward, and tightly coil the strip from one short end to the other into a spiral. Tuck the loose end underneath the coil and place the coil into one prepared muffin cup. Repeat with the remaining 11 strips.
• Bake the cruffins for 22 to 25 minutes, or until they are golden brown.
• Remove the pan from the oven and let the cruffins cool in the pan for about 5 minutes, then transfer them to a wire cooling rack to cool slightly before serving.