Using refrigerate crescent roll dough makes my Ramp Filled Crescents a breeze to make! Loaded with wild ramp flavor paired with cream cheese and gouda, these will be on repeat all throughout ramp season!
In a small skillet over medium heat, cook finely chopped ramps in butter for 2-3 mintues or until soft.
Add cream cheese to the skilet, stir until melted and smooth.
Remove from heat and set aside to cool.
Roll out crescent roll dough. Spread ramp cream cheese filling onto each triangle and sprinkle with shredded cheese. Then roll up.
Bake at 375 for 12-15 mintues or until golden brown.
Enjoy while warm, room temperature or chilled in the fridge.
Notes
For this recipe you can use the whole ramp (bulb, stem and leaves) or all leaves. While the leaves have less flavor than the bulbs they are still totally delicious!