Cheese Stuffed Sourdough Crescent Rolls (with garlic sage butter)

Adapted from my original Sourdough Discard Crescent Rolls these cheese-stuffed sourdough crescent rolls are a savory delight! They combine the tangy richness of sourdough with the indulgent flavors of garlic and sage butter. The magic begins with soft, pillowy sourdough dough, rolled out and slathered with a generous layer of aromatic garlic sage butter and top with sharp cheddar cheese.

The butter seeps into the dough as it bakes, creating a rich, flavorful base for the gooey cheese tucked inside. As the rolls bake to golden perfection, the cheese melts, creating pockets of creamy goodness in every bite. Perfect as an appetizer, side dish, or a stand-alone treat, these crescent rolls are a showstopper for any occasion.

What are crescent rolls?

Crescent rolls, often referred to as “crescent roll dough,” are a type of pre-made pastry dough that is commonly used in baking in the United States. These rolls are typically sold in cylindrical cardboard tubes in the refrigerated section of grocery stores. Crescent roll dough is made from a mixture of flour, water, yeast, and fat, usually in the form of butter or shortening.

The name “crescent rolls” comes from their characteristic shape when baked. The dough is rolled out into a flat sheet, cut into triangles, and then rolled up from the wider end to form a crescent or horn-shaped roll.

These rolls are known for their flaky, buttery texture and can be served as a side dish, used as a base for various sweet or savory fillings or simply enjoyed on their own. They are a versatile and convenient option for quick and easy baking.

Why I love this recipe

• Reduces sourdough discard waste: My recipe calls for 1 full cup (200 grams) of sourdough discard so no more not knowing what to do with all that extra discard in your fridge.

• Ease: There are no special tools needed for this recipe and there is no fancy process. These sourdough discard crescent rolls are actually a lot of fun to make and great for kids to help as well!

• Flavor: The addition of the garlic sage butter filling mixed with the sharp white cheddar cheese is so aromatic and pleasant. The balance and mixture of flavors will leave you wanting more!

How to make garlic sage butter

• Prepare the Butter: Start with 8 tablespoons of softened unsalted butter in a small bowl.

• Mix in Garlic: Add 2–3 finely minced garlic cloves to the softened butter and mix until evenly combined.

• Add Sage: Finely chop 2-3 teaspoons of fresh sage leaves and fold them into the butter mixture.

• Use Immediately: Spread the garlic sage butter onto your dough as part of the stuffing or refrigerate for later use.

How to make cheese stuffed sourdough crescent rolls (with garlic sage butter)

Baker’s schedule: Mix the dough and allow it to rest for 1 hour, place into the refrigerator overnight to bake for the following day.

Ingredients:

For the crescent rolls:

• 200 grams (1 cup) of sourdough discard (cold & no more than a few days old)
• 250 grams (2 cups) of all-purpose flour
• 80 grams (5.5 tablespoons) of unsalted butter, grated (cold)
• 100 grams (1/3rd cup + 1.5 tablespoons) of cold milk (I use whole milk)
• 24 grams (2 tablespoons) of sugar
• 5 grams (1 teaspoon) of salt
• Melted garlic sage butter for brushing the crescent rolls

For the filling:

• 113 grams (1/2 cup) of softened unsalted butter
• 2-3 finely minced garlic cloves
• 2-3 teaspoons of fresh sage leaves (finely chopped)
• 100 grams of freshly grated sharp white cheddar cheese

equipment

• Mixing bowl
• Baking sheet
• Parchment paper
• Food scale
• Rolling pin
• Cheese grater

Mix the dry ingredients

• Place the butter in the freezer for about 10-15 minutes.

• Meanwhile, in a large mixing bowl whisk together the flour. sugar, and salt.

• Using a cheese grater, grate the butter into the dry mixture and cut it into the flour until it resembles coarse sand. You can use a fork or I use a silicone scraper to achieve this.

Add the wet ingredients

• In a separate bowl mix the sourdough discard and milk together.

• Next, add the sourdough starter and milk to the flour mixture and mix until a soft dough forms. 

• Once a dough has formed, cover the dough with plastic wrap and let it rest for about 15-20 minutes.

• Return to the dough and knead it into a smooth ball by folding it into itself repetitively for 3-5 minutes (it does not need to be perfect). Use flour to assist with stickiness.

• Cover the dough again and let it rest for 1 hour. The dough will not rise, this is just to allow everything to solidify together.

Refrigerate the sourdough crescent rolls

• After the dough has rested for 1 hour place it in the refrigerator overnight, keeping it covered.

Why do we refrigerate the dough? Refrigerating the sourdough crescent roll dough allows for it to ferment giving it a deeper flavor. It also hardens the butter which will burst when baked creating beautiful, flaky layers to the crescent roll.

How to make the garlic sage butter

Garlic sage butter can be made the day before and refrigerated or made on the same day.

• Prepare the Butter: Start with 8 tablespoons of softened unsalted butter in a small bowl.

• Mix in Garlic: Add 2–3 finely minced garlic cloves to the softened butter and mix until evenly combined.

• Add Sage: Finely chop 2-3 teaspoons of fresh sage leaves and fold them into the butter mixture.

• Use Immediately or store: Spread the garlic sage butter onto your dough as part of the stuffing or refrigerate for later use.

How to shape & stuff cheese stuffed sourdough crescent rolls

• Line a large baking sheet with parchment paper and remove the dough from the refrigerator (the dough can be worked with cold).

• Place the dough on a clean work surface and divide it into two equal dough balls. A food scale is helpful for accuracy.

• Before shaping the crescent rolls ensure your garlic sage butter is brought to room temperature and your cheese is grated.

• On a floured surface, roll each dough ball out into a 9-inch circle and cut it into 6 wedges. I like to use my silicone scraper to draw my lines before making the cuts.

• Take each triangle dough piece and roll it out a bit thinner and longer aiming for about a 1/8-inch thickness.

• Spread a thin layer of the garlic sage butter on each crescent roll and top with a layer of grated cheese (be sure not to add too much butter as it will melt out of the dough). Save any leftover garlic sage butter for later.

• Starting from the wide end of each triangle, gently roll the dough toward the pointed end. The pointed end should be tucked under the roll to ensure it doesn’t pop up while baking.

• Place the rolled crescent rolls onto the baking sheet. If you want a classic crescent shape, gently curve the rolls into a crescent or half-moon shape.

• Lastly, cover the crescent rolls with a damp towel or oiled plastic wrap for 30 minutes

Brush & Bake

• Preheat the oven to 375 degrees F when the sourdough crescent rolls are ready to be baked.

• Melt the remaining garlic sage butter and brush it generously over the tops of the crescent rolls before baking. Save any remaining butter.

• Bake for 25-32 minutes or until the edges start to brown. Some butter will leak out and be on the baking tray (this is normal).

• Allow the crescent rolls to cool for 10-15 minutes before brushing with any remaining garlic sage butter and enjoying! Regular unsalted butter can be used for brushing as well.

• Sourdough crescent rolls are best enjoyed on the same day but can last for 1-2 days on the counter in an airtight container or plastic wrap.

More sourdough recipes

• Sourdough Discard Crescent Rolls
• Stuffed Sourdough Cheese Buns (with garlic butter)
• Sourdough Cheese Crackers
• Crusty Sourdough Rolls (European style)