Preheat the oven to 350°F.

Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.

Add the softened butter to a small mixing bowl. Stir in the minced garlic, chopped fresh parsley and salt. Reserve ¼ cup for brushing on top of the cruffins.

With a rolling pin, roll out each sheet of the crescent roll dough so you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.

Spread a thin layer of the butter mixture onto each crescent roll sheet.

Sprinkle each sheet with about 3 tablespoons grated parmesan cheese.

Starting on the long end of the rectangle, roll up the dough into a log.

Cut the dough in half, giving you two shorter logs.

Then cut each of those logs in half, lengthwise.

Repeat with the other two sheets. When you’re finished, you should have 12 pieces.

Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.

Place each rolled piece in the greased muffin pan.

Melt reserved butter mixture and brush on top of cruffins. and then sprinkle with the remaining grated parmesan.

Bake for about 20-25 minutes, rotating the pan halfway through the baking time, until the cruffins are golden brown on top.

Remove from the oven and place on a cooling rack.

Serve warm or at room temperature.