Breads

Pull-Apart Garlic Cheese Bread

Makes 10 to 12 servings

2 cups shredded mozzarella cheese, divided
¼ cup unsalted butter, melted
¼ cup olive oil
2 tablespoons garlic powder
1 tablespoon dried Italian seasoning
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1½ teaspoons kosher salt
¼ teaspoon crushed red pepper
4 (8-ounce) cans refrigerated crescent rolls
Garnish: chopped fresh rosemary, chopped fresh parsley, crushed red pepper

1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.

2. In a large bowl, stir together 1½ cups cheese, melted butter, oil, garlic powder, Italian seasoning, rosemary, parsley, salt, and red pepper until well combined.

On a lightly floured surface, roll each can of crescent dough into a 12x8-inch rectangle, sealing dough perforations. Using a pizza cutter, cut each large rectangle into 16 (3x2-inch) rectangles. Roll each small rectangle into a ball. Add all dough balls to cheese mixture, tossing until well combined. Place dough