Cheesy Garlic Cruffins Recipe with Chili Garlic Sauce

How to make it

1. Preheat your oven to 375° Fahrenheit (190° Celsius). Grease a muffin tin with cooking spray or butter. Unroll the crescent roll dough and separate it into 4 rectangles (each rectangle is made up of 2 crescent roll triangles). Press the perforations in the dough to seal the triangles together, forming a solid rectangle.
2. Brush each rectangle of dough with melted butter. Spread about 1/2 tablespoon of Lee Kum Kee Chili Garlic Sauce evenly over each rectangle. Sprinkle a generous amount of shredded mozzarella cheese over the sauce.
3. Starting from the short side, roll each rectangle tightly into a log. Cut each log in half, creating 8 shorter rolls. Take each cut roll and place it cut side up into the muffin tin. The layers should be visible from the top. Sprinkle the grated Parmesan cheese evenly over the tops of each cruffin.
4. Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the cruffins are golden brown and the cheese is melted and bubbly.
5. Remove the cruffins from the oven and let them cool for a few minutes in the tin before transferring them to a wire rack. Garnish with fresh parsley if desired and serve warm.