Cheesy Witch Hat Crescents

Cheesy Witch Hat Crescents are crescent roll triangles rolled around a filling of cheddar, cream cheese and a little garlic and onion powder, then topped with a black olive slice at the tip to look like a pointed hat. The recipe uses a handful of ingredients, takes 15 minutes to prepare and 15 minutes to bake, and makes 8 crescents.

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The olive slice is the only decoration. Everything else is a cheese filling rolled into dough and brushed with egg wash.

What Goes in the Crescents

The exact amounts are in the recipe card at the bottom. Here is what each ingredient does.

• Refrigerated crescent roll dough (1 can, 8 oz): the base of the hats, with a flaky, buttery texture that goes with the cheesy filling.
• Shredded cheddar (1 cup): sharp and tangy, and the main flavor of the filling.
• Cream cheese (1/2 cup, softened): gives the filling a smooth, rich consistency.
• Garlic powder, onion powder and black pepper (1/4 teaspoon each): the seasoning. Garlic adds savory depth, onion adds a little sweetness, and the pepper balances the richness of the cheeses.
• Sliced black olives (1/4 cup): the decoration, and a briny note against the cheese.
• One egg and 1 tablespoon water: beaten together as an egg wash, which gives the crescents a golden color as they bake.

Making the Crescents

Preheat the oven to 375°F and line a baking sheet with parchment paper. Mix the cheddar, cream cheese, garlic powder, onion powder and pepper until well blended.

Unroll the dough and separate it into triangles. Put about 1 tablespoon of the filling at the wide end of each triangle, then roll toward the point to form a crescent. Set the crescents on the baking sheet with some space between them.

Beat the egg with the water and brush it over each crescent. Press an olive slice onto the tip of each one, which makes the witch hat. Bake for 12 to 15 minutes, until golden brown, then let them cool slightly before serving. They are best warm.

Tips for Better Crescents

• Chill the dough if it feels warm. Warm dough is harder to handle, so a few minutes in the fridge before unrolling helps.
• Make the filling ahead. It can be mixed a day in advance and kept in the fridge. Assemble the crescents just before baking.
• Try a different cheese. A blend of mozzarella and cheddar gives a gooey, stretchy filling.
• Add fresh herbs. Chives or parsley in the filling add flavor and color.
• Watch the oven. Ovens vary, so check the crescents near the end of the baking time and pull them when they are golden, before they burn.
• Serve with a dip. Ranch or guacamole both work.

Parchment keeps the baking sheet easy to clean, and a cooling rack helps the crescents stay crisp once they are out of the oven.

Ways to Change the Filling

• Spicy: add 1/4 teaspoon of cayenne pepper to the cheese mixture, or swap the cheddar for pepper jack.
• Jalapeño popper: mix finely chopped jalapeños into the filling for heat against the cream cheese.
• Spinach and feta: use crumbled feta instead of cheddar, with fresh spinach and herbs such as dill or basil.
• Buffalo chicken: mix shredded cooked chicken with cream cheese and buffalo sauce for a heartier crescent.
• Mushroom and Swiss: saute finely chopped mushrooms and mix them with Swiss cheese for an earthy filling.
• Sweet pumpkin: blend cream cheese with pumpkin puree, cinnamon and nutmeg for a dessert version.
• With vegetables: chopped spinach or bell peppers can go straight into the cheese filling.

What to Serve With Them

These crescents sit well on a snack table next to a few sides and drinks. Something cold or crunchy balances the rich, cheesy filling.

• Cauliflower buffalo wings: spicy and crisp, and a good match for the creamy crescents.
• Baked garlic Parmesan zucchini fries: a crunchy side with garlic and Parmesan.
• Warm spinach and artichoke dip: cheesy and easy to share.
• Mini bell peppers: fill them with cream cheese and herbs for a colorful, crunchy side.
• Ranch or blue cheese dressing: for drizzling over the crescents or dipping.
• A veggie platter: cucumber slices, cherry tomatoes and celery sticks with a creamy dip.
• Drinks: herbal iced tea, or sparkling water with a splash of lime to go with the savory flavors.

Nutrition per Crescent

One crescent has about 150 calories, 12 g of fat (6 g saturated), 5 g of carbohydrates, 0 g of fiber, 1 g of sugar, 5 g of protein and 200 mg of sodium.

FAQ

Can I make these ahead of time?

Yes. Mix the cheese filling a day in advance and store it in the fridge, then assemble the crescents right before baking.

How should leftovers be stored?

Keep them in an airtight container in the refrigerator for up to three days. Reheat in the oven for a few minutes to bring back the crispness.

Can I freeze them?

Yes, freeze the assembled crescents before baking. Place them on a baking sheet, freeze until solid, then move them to a freezer bag. Bake from frozen and add a few extra minutes.

What can replace the crescent roll dough?

Fathead dough or almond flour dough can stand in, though the recipe card is written for refrigerated crescent rolls and the baking time may change.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us