Easy Cheesy Rolls

Easy Cheesy Rolls
· 1/4 cup butter, melted
· 2 T. grated Parmesan cheese
· 1 T. dried basil
· 1/2 t. garlic powder
· 1/2 c. cheddar cheese, shredded
· 1/2 c. mozzarella cheese, shredded
·1 pkg. (16 oz) Pillsbury Grands Biscuits (I used the buttermilk flaky ones)

1. In a bowl, combine melted butter, Parmesan cheese, dried basil, and garlic powder.
Mix shredded cheeses in a separate bowl.

2. Remove biscuits from can and separate into individual biscuits. Flatten each biscuit
slightly and put some cheese in the center of each biscuit and fold the dough around the
cheese to form a ball.

3. Pinch the dough together to seal the cheese inside. Roll each ball of dough in the
melted butter mixture and place on a baking sheet. If there is any leftover butter mixture,
spoon it on top of the rolls on the baking sheet.

4. Bake at 375 for 10-12 minutes until rolls are golden brown. Makes 8 rolls.

Easy Parmesan Knots
· 1 can (12 oz) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated
Buttermilk Biscuits)
· 1/4 c. canola oil
· 3 T. grated Parmesan cheese
· 1/2 t. garlic powder
· 1 t. dried oregano
· 1 t. dried parsley flakes

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under.

2. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until
golden brown.

3. In a large bowl, combine the remaining ingredients; brush the warm knots with the
mixture. Yield: 10 knots.


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