1 tube (8 oz.) refrigerated crescent rolls
1/2 tsp. garlic powder
5 oz. Gouda cheese, cut into 24 pieces
Unroll the crescent dough into one long rectangle; seal the seams. Sprinkle with garlic powder. Cut into 24 pieces; lightly press into the bottom and up the sides of ungreased miniature muffin cups. Bake at 375 degrees for 3 minutes. Place a piece of cheese in each cup. Bake 8 to 10 minutes longer or until golden brown and cheese is melted. Serve warm.
I like to top these with a bit of fruit spread, pepper jelly, fig jam or chutney when I serve them.