Rosemary Parmesan Rolls

Preheat the oven to 350 degrees. Cut the biscuits into fourths and place in a large bowl. In a small bowl, mix the Rosemary Oil with the seasonings. Add the oil mixture and the cheeses to the cut biscuit pieces. With your hands, roughly mix the pieces so they all get a little of the coating. Grease a 12 cup muffin tin. Put the biscuit pieces into the tins—spreading the pieces between all 12 cups. Sprinkle any cheese left in the bottom of the bowl over the tops. Bake 15—17 mins until golden brown. Serve warm.

Breads

Ingredients

2 7.5 oz tubes refrigerated biscuit (Pillsbury Grands Homestyle, not flaky)
3 T of The Olive Bin' Rosemary Olive Oil
1/2 C pizza cheese blend (with Mozzarella)

1/2 C shredded Parmigiano Reggiano cheese

1 tsp garlic salt
2 tsp of The Olive Bin's Rosemary & Garlic Bread Dip
1/2 tsp onion powder

1 tsp dried parsley

Directions

Preheat the oven to 350 degrees. Cut the biscuits into fourths and place in a large bowl.
In a small bowl, mix the Rosemary Oil with the seasonings. Add the oil mixture and the cheeses to the cut biscuit pieces.
With your hands, roughly mix the pieces so they all get a little of the coating.
Grease a 12 cup muffin tin. Put the biscuit pieces into the tins—spreading the pieces between all 12 cups. Sprinkle any cheese left in the bottom of the bowl over the tops. Bake 15—17 mins until golden brown. Serve warm.

Associated Products

Rosemary & Garlic Bread Dip

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Rosemary Olive Oil

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