Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. Unroll the crescent dough on a clean surface and separate into triangles along the perforated lines.

In a small bowl, melt the unsalted butter (about 30 seconds in the microwave). Add a pinch of salt if your butter is unsalted and you want a little more flavor balance.

Brush each triangle of dough lightly with the melted butter. Sprinkle an even layer of mozzarella and then a smaller amount of parmesan on each triangle. Press the cheese gently into the dough to help it stick.

Starting at the wide end of each triangle, gently roll up each piece toward the pointed tip to form a crescent shape. Place the rollups on the prepared baking sheet, tip-side down to prevent unrolling.

Brush the tops of the rollups with the remaining garlic butter. If you like, sprinkle a pinch of extra parmesan or dried parsley on top for an added kick.

Bake for 11–13 minutes, or until the rollups are puffed and golden brown. The edges should be crisp and the cheese should be bubbling at the seams.

Let them cool for 3–5 minutes before serving. The cheese inside will be molten hot right out of the oven—trust me, I learned the hard way.