Preheat your oven to 350°F (175°C). Generously grease 6 cups of a standard muffin tin with butter or non-stick spray.

In a small bowl, mix together the softened butter, minced garlic, chives, and garlic salt until smooth.

Unroll the crescent roll dough onto a lightly floured surface. If using crescent dough, press the seams together to form one large rectangle.

Spread the garlic butter mixture evenly over the entire surface of the dough.

Sprinkle the mozzarella and Parmesan cheeses over the butter layer.

Starting from the long side, roll the dough up tightly into a log.

Using a sharp knife, cut the log in half crosswise, then cut each half lengthwise to create 4 long strips. (For 6 cruffins, cut the log into 6 equal pieces first, then slit each piece lengthwise).

Roll each strip into a spiral shape, with the cut (layered) side facing out to show the lamination.

Place each spiral into the prepared muffin tin cups.

Bake for 18-22 minutes, or until the cruffins are puffed, golden brown, and the cheese is bubbly.

Remove from the oven and let them cool in the tin for 5 minutes.

Brush the tops with a little melted butter and sprinkle with extra Parmesan and chives.

Serve warm while the cheese is still melty and the pastry is at its flakiest.