1 (8 oz.) can refrigerated crescent rolls (I used Pillsbury)
4 strings mozzarella cheese, cut into halves
2 tablespoons butter, melted
1 clove garlic, finely minced
1 teaspoon chopped parsley leaves
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Combine the melted butter with garlic and parsley, stir to mix well.
Unroll the crescent rolls and separate into triangles. Place a string cheese horizontally at the bottom of the triangle, fold in the sides and roll up to form a croissant-shaped rolls. Brush the top with the garlic herb butter.
Bake for 10 minutes, or until lightly browned. Serve immediately.