Combine the butter, crushed garlic and chopped parsley in a small bowl. Set aside.
Roll out the dough and separate the 3 rectangles of dough (there should be 6 triangles, 2 triangles to a rectangle of dough). Use a rolling pin or your fingers to join together the 2 triangles of each rectangle.
Spread the rectangles with 1/3 of the, garlic butter each and sprinkle over 1/3 of the Cheddar and Parmesan on each. Ensure you cover the whole piece of dough.
Slice each rectangle into 4 equal pieces widthways using a knife or pizza cutter. Slice each of these new smaller rectangles into 2 diagonally. You will end up with 24 mini triangles.
Starting from the wide end roll up each triangle to form mini crescent rolls.
Evenly space the rolls, around an inch apart, on 1-2 baking tray(s) lined with baking paper. Place in the fridge.
Preheat the oven to 210°C/190°C (fan 410°F/375°F).
After 15 minutes remove the crescent rolls from the fridge. Using a pastry brush lightly brush each roll with egg wash.
Bake in the oven for 9-11 minutes until cooked through and golden brown.
Enjoy hot or cooled. Best eaten fresh.
