Preheat the oven to 400 degrees.

Using a small rolling pin, roll out each sheet of the crescent roll dough until you have 2 larger rectangles that are slightly larger than what you started with and the perforated portions are pushed together.

Spread most of the softened butter onto the sheets. Reserve a little for brushing onto the hot cruffins after baking.

Sprinkle the ranch seasoning over the rolled-out dough.

Top with the cheese and then the parsley.

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

Cut the dough in half, giving you shorter logs.

Then cut each of those logs in half, lengthwise – exposing the inner layers of the logs.

Repeat with the second sheet. When you are finished – you should have 4 pieces out of each sheet.

Take each piece and wrap it around your fingers to form the shape of a muffin, with the layered side out. This will give the best chance of all those layers being visible when they are baked. You can gently stretch the dough during this process.

Place each rolled piece in the greased muffin tin.

Bake for 17-20 minutes – rotating halfway through.

Remove from the oven and immediately remove the baked cruffins from the pan, one by one, by gently releasing any parts that are stuck using a butter knife or thin object.

Store at room temperature in a container that is not completely airtight to prevent the cruffins from getting moist.