Servings: 12 Rolls
Preheat the oven to 350F. Generously grease the bottom and sides of a jumbo muffin tin ( you can also use a regular size muffin tin)
To prepare the filling, combine the cream cheese, Shreds, basil, olive oil, garlic and salt in the food processor and pulse until all the ingredients are well mixed
Place a large piece of wax or parchment paper on the counter and flour it lightly. Unroll one tube of crescent roll dough over the floured paper, and roll it slightly with a rolling pin, just enough to seal the seams (leave the other one in the refrigerator in the meantime)
Spread half of the filling over the dough, leaving about a half an inch border on the longer sides.
Starting from the longer side closest to you, carefully roll up the dough while pressing it lightly (you can use the paper to help you). You will end up with a roll about 12 inches long. Using a serrated knife, cut the roll into 6 pieces, approximately 2 inches long.Transfer them to the greased muffin tin
Repeat the process with the other tube of dough.
Bake for 30 to 32 minutes or until golden brown
Recipe by: May I Have That Recipe