This recipe is from Dan Guerra of Livingston.
½ Pound cheddar cheese
Never miss a local story.
5 tablespoons butter
2 teaspoon roasted minced garlic
¼ teaspoon paprika
1 container refrigerated crescent roll dough
2 teaspoon sesame seeds
Preheat oven to 350 degrees F. Soften butter and mix in roasted, minced garlic. Whip until smooth and fluffy. Set aside. Unroll dough but and place one rectangle (two triangles still attached at perforation) and place on cool cutting board. Pinch together perforation to form a solid rectangle. Spread butter mixture over rectangle. Cut rectangle into quarters.
Slice cheese into strips. Place the strips on the dough so that about ¼ of the strip is over the edge of the dough. Roll dough. The wheel of dough should look like a pinwheel with spears of cheese reaching up.
Pinch end of dough to seal. Use wet fingers if dough will not stick. Slightly bend the cheese spears toward the middle of the wheel.
Repeat with other two rectangles of dough.
Place on un-greased baking pan and cover with foil. Chill cookie sheet for 5 minutes for best results. Bake in BBQ for 15 to 20 minutes or until the cheese has melted and the dough is golden brown. Sprinkle sesame seeds over top.