This is literally just melty cheese inside of flaky, buttery pastry. So... you really can't get much better. Also they're called cheese horns because they're supposed to look like unicorn horns, but does the shape really matter? Not particularly.
1 package refrigerated crescent roll dough
Gouda (or any other cheese with a lower melting point)
Look, I won't claim any culinary genius on this one, but I will say these taste really good. To make your cheese horns, start by cutting some right triangles out of the cheese. You want it to match the shape of your crescent roll triangles, but otherwise the thickness of the cheese pieces is up to you and how much melty cheese you want oozing out of your pastry. Once you have your cheese triangles, place one on top of one of the crescent dough triangles. Fold the bottom of the dough triangle around the cheese, then spiral the rest of the dough up and around the cheese so that it forms a spiral ish shape that suggests the idea of a unicorn horn. You'll have a little extra dough that spirals above the cheese.
Bake according to the package directions for the crescent rolls. Once they're baked, let them cool for a minute and serve warm!
Keller’s face lit up with satisfaction. “Off to a good start, then! Next we have Cedric’s favorite- the cheese horn.” He leaned in to quietly add, “A strange name, of course, but they’re made to look like unicorn horns.” Ember’s chuckle was muffled, since she was already biting into the spiraled pastry. Again, it melted in her mouth, giving way to warm, melty cheese. Ember hummed in appreciation. “Seems like you’re quite fond of it, too,” Keller remarked.