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Close up shot of cheesy crescent rolls on a plate with stone ground mustard for dipping.

Gooey cheddar, tangy mustard, and tender King Oscar mackerel are stuffed into buttery flaky pastry making these cheesy crescent rolls a holiday hit.

This recipe is sponsored by King Oscar | Thanks for supporting the brands I love and trust.

I don’t love winter (does anyone?), but it definitely has some redeeming factors. Especially with the holidays and all of that glorious food put in front of us. Festive cookies, lavish charcuterie boards, and finger foods for dayyyyys. To be honest, I’d be pretty damn happy if we swapped the big meals for casual nosh instead. There are so many different ways to jazz up your munchies—puff pastry being one of them. Puff pastry always makes for an awesome finger food. Whether you’re going for sweet or are more partial to savory (hi!), that flaky buttery crust acts as the perfect blanket. This recipe brings gooey cheddar, tangy stone ground mustard, and tender King Oscar Mackerel together for a decadent Omega-3-packed appetizer people will love.

Is it ok to use cheese with seafood?

There’s an old Italian cooking rule that suggests cheese and fish should never go together. The concern is that cheese, being rich and heavy, will overwhelm fish in all of its delicacy. I can appreciate the sentiment here, but it’s just not true. Of course, there’s a time and place for everything. You wouldn’t want to drizzle a heavy cheese sauce over sweet and tender scallops, but you can absolutely include lobster morsels in a cheesy mac and call it a win. There are SO MANY dishes out there that prove fish and cheese go together swimmingly: tuna melts, crab rangoons, lox bagels, shrimp and cheese grits, shrimp quesadillas, and obviously these cheesy crescent rolls stuffed with King Oscar Mackerel ;)

King Oscar’s Skinless and Boneless Mackerel Fillets in Olive Oil.

Opened tin of King Oscar Mackerel fillets in olive oil.

How could I describe King Oscar’s royal fillets of mackerel in olive oil? Buttery perfection. I haven’t purchased a can of tuna since stumbling upon this good stuff; try it and you’ll understand why. KO’s wild-caught North Atlantic mackerel is light, flaky, super tender in texture, and incredibly flavorful. The best part? They’re MSC-certified sustainable, caught in the Northeast Atlantic Ocean between Norway and the Faroe Islands.

Is mackerel healthy?

Yes! Mackerel is healthy. It’s a fattier fish, but rich in polyunsaturated fats known as omega-3s. According to the USDA, mackerel is one of the top fish listed for omega-3 content, making it good for the heart. It’s also an important source of protein, selenium, and B vitamins—particularly B12.

How to make Cheesy Crescent Rolls with King Oscar Mackerel.

Collage of ingredients for cheesy crescent rolls with King Oscar mackerel.

Whether you’re a beginner in the kitchen, short on time, or you’re just looking for something simple, these scrumptious bites are a cinch. All you need is a roll of buttery, flaky crescent dough, cheddar cheese, stone ground mustard, and King Oscar’s mackerel fillets. Fill them, roll them, bake them, and you’re done. Entertaining made easy!

Festive plate of cheesy crescent rolls with small dish of stone ground mustard on the side for dipping.

Plate of cheesy crescent rolls with one torn apart, pulled melted cheese exposed.

Can’t find King Oscar’s Mackerel in Olive Oil at your local grocery store? Buy it here!

Here are some other delicious recipes using King Oscar’s Mackerel:

Follow me on Instagram and tag @killing__thyme so I can see your KT creations! 

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Cheesy Crescent Rolls with King Oscar Mackerel

Gooey cheddar, tangy mustard, and tender King Oscar mackerel are stuffed into buttery flaky pastry making these cheesy crescent rolls a holiday hit.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 Crescent rolls
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  • Sheet pan


  • 1 4.05 oz tin of King Oscar Mackerel in Olive Oil, drained and roughly mashed with a fork
  • 8 oz crescent roll puff pastry (8 count)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup stone ground mustard


  • Preheat oven to 375° F.
  • Spread out your crescent roll dough and cut out the crescent shapes; set them aside.
  • Take one of the crescent cut outs and spread 1/2 tsp of stone ground mustard into the center of the widened end. Then, take about a TBSP of cheese and place it on top of the mustard. Top that off with about a TBSP of King Oscar mackerel. Top with a little extra cheese if you wish, then roll the pastry upward toward the pointed end, tucking the ingredients as you go. Curl the sides. Voila! A nicely stuffed crescent roll. Place it on the sheet pan. Repeat this until you've stuffed all of the crescent rolls. Crescent roll dough is pretty sturdy, so don't be afraid to stuff generously.
  • Once all of your crescents are rolled, place the sheet pan in the oven and bake for 10-14 minutes, or until the crescent roll dough is golden in color.
  • Transfer the remainder of the stone ground mustard to a small dish for dipping.
  • Serve warm.
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