In a bowl, combine the softened butter, garlic, mozzarella, parmesan, parsley, salt, and pepper. Give it a good mix until everything’s nicely combined and spreadable.

Unroll your puff pastry on a lightly floured surface. Roll it out a bit more so it’s about 3–4 mm thick. You want it thin but not too thin, it’s got to hold all that cheesy goodness.

Spread the cheesy garlic butter mixture all over the pastry. Don’t be shy, get it edge to edge. You want every bite to be bursting with flavor.

Starting from one end, roll the pastry up tightly, like a jelly roll or a cinnamon roll. You should have a nice little log of buttery, garlicky dough.

Cut the roll into 6 to 8 equal pieces. Place each piece cut-side up into a greased muffin tin. This is where they get their cute cruffin shape!

Pop them into a preheated oven at 350°F (180°C). Bake for 20–25 minutes or until they’re puffed, golden, and your kitchen smells like heaven.

Right out of the oven, brush the tops with melted butter (YES) and sprinkle with a little more fresh parsley for that pretty pop of green.