December is all about cheesy appetizers! These Canadian cheese stuffed crescent rolls make the perfect Christmas and New Year's hors d'oeuvres! And let's be honest, can you think of a better way to finish off Dairy Farmers of Canada's #CanadianCheese of the month club?! I can, so stay-tuned below to find out!
This is a sponsored post. I was fortunate enough to receive products and/or monetary compensation from Dairy Farmers of Canada. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy!
I won't leave you hanging!
December is our last month for Dairy Farmers of Canada's #CanadianCheese of the month club. I am sad to see it come to an end, however, myself and the other talented Canadian food bloggers have really come up with some awesome recipes! I cannot think of a better crew to have showed off just how amazing our Canadian cheese is!
So, what is better than one Canadian cheese? TWO!!
Yes, today we are celebrating two amazing Canadian cheeses: Fromagerie Baluchon's Baluchon & Natural Pastures' Boerenkaas!
I don't even know where to begin! It did not take me long to come up with these Canadian cheese stuffed crescent rolls as it is an appetizer my mother-in-law has been making forever. Seriously, not one holiday dinner goes by without this recipe and you will see why: tender, flaky dough surrounding your favorite cheese, baked in the oven resulting in the best kind of cheese: ooey, gooey, melted cheese 🙂
With two distinct-tasting Canadian cheeses, I didn't want to mask anything here! This recipe allows you to serve multiple cheeses without the worries of one overpowering the other. In this case, both cheeses are semi-soft and creamy. And yet, they are both truly unique!
Baluchon hails from Quebec and is certified organic. Ivory in color, it has mild, earthy aromas of butter and herbs. Definitely melt-in-your-mouth! My husband used the word "nutty" to describe this cheese, and he is absolutely correct. Baluchon tastes like hazelnuts, cream, butter and leaves a slight clover aftertaste. Served alongside cucumber and mellow crackers, this cheese rewards every taste-tester!
Boerenkaas is made solely with milk from local farms on Vancouver Island. Its name is the Dutch word for "Farmer's Cheese" 🙂 I have a hard time describing the flavors of this cheese because they were just so wonderful! Rich-tasting with a slightly fruity taste, this cheese pairs well with tawny port or apple brandy wine!
Of course, I cannot pick a favorite between the two! Just know, when it comes to these Canadian cheese stuffed crescent rolls, everyone is a winner because they are each easily accessible without masking the other. I mean, I could have thrown them both into a mac and cheese but then you wouldn't achieve the distinct taste of each (and personally, I think you need to enjoy these two independently!) That being said, each would work perfectly in any of the previous recipes I have created (except the dark chocolate blue cheese ice cream as that is definitely a very specific cheese there!)
We like to serve this simple appetizer with cucumbers and crackers. I used to tease my husband about the cucumbers but they really do work here! A mild flavor with added crunch to pair nicely with the cheeses 🙂 Cranberry sauce makes a great addition, too, though, in all my excitement of eating this appetizer while I photographed it, I completely forgot to add the sauce!!
These Canadian cheese stuffed crescent rolls are best served hot/warm because melted cheese is always best in my opinion! Whether for a pre-Christmas dinner snack or New Year's party app, you will surely impress your guests with your #CanadianCheese!
📖 Recipe
Canadian Cheese Stuffed Crescent Rolls
Super quick and delicious appetizer that utilizes Canadian cheese!
Ingredients
- 1 wedge Baluchon cheese, cut in half lengthwise so portion isn't so thick (save other half for another use.)
- 1 wedge Boerenkaas cheese (trimmed so even in thickness.)
- 2 packages original crescent rolls (mine are the 8-count size.)
- Cucumbers, crackers, and other munchies for serving alongside cheese 🙂
Instructions
- Preheat oven to 375F.
- Open both containers of crescent rolls. Divide in half evenly so you have four sheets.
- Place two sheets of dough spaced apart on a baking sheet. Add cheese on top of dough. Cover cheese with remaining dough pieces, making sure to seal the edges the best you can.
- Pop into oven and bake for 20-25 minutes, or until golden brown and no raw dough appears.
- Serve immediately with cucumbers and crackers!
Notes
You want your cheese even in size so they cook/melt evenly. Feel free to trim the cheese if necessary 🙂 We have no problem reheating this dish to eat the leftovers!
Nutrition Information:
Yield: 10 Serving Size: 10Amount Per Serving: Calories: 71Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 108mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 3g
Be sure to visit my previous recipes:
April: Caramelized Onion-Mushroom Grilled Cheese Sandwich with Apples
May: Dark Chocolate Blue Cheese Ice Cream with Honey
June: Grilled Maple-Butter Peach Camembert with Maple Pecans & Peameal Bacon
July: Open-Faced Reuben Sandwiches
August: Turkey Bacon Wraps with Cheddar
September: Apple-Cheese Quesadillas with Mushrooms
October: Cheesy Broccoli-Cauliflower Risotto
November: Roasted Red Pepper Soup with Gouda
This is a sponsored post. I was fortunate enough to receive products and/or monetary compensation from Dairy Farmers of Canada. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy!
Love these Canadian cheese stuffed crescent rolls?! Try some of these recipes:
Grilled Maple-Butter Peach Camembert with Maple Pecans & Peameal Bacon
Amanda
Ummm this looks oooey, gooey and amazing! Can I come over for a cheese and wine night?