Savory Herb Monkey Bread Rolls
Savory Herb Monkey Bread Rolls are soft, buttery, pull-apart rolls with garlic, parmesan cheese, italian seasoning, and parsley on top of rolls made with bites of crescent roll dough.
- 2 (8-ounce) cans refrigerated crescent dinner rolls
- 4 tablespoons butter melted
- 1/2 teaspoon dried parsley
- 1/2 teaspoon italian seasoning
- 3/4 teaspoon garlic powder
- 1/2 cup shredded parmesan cheese
Preheat oven to 350°F. Spray a regular-size 12-cup muffin tin with cooking spray.
Unroll each can of dough into 1 large rectangle; if dough has perforations, press them together with fingertips to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total). Roll each piece of dough into a ball.
In small bowl, mix melted butter and garlic powder. Roll each ball of dough in butter mixture. Place 4 balls in each muffin cup.
Sprinkle parsley, italian seasoning on top of each muffin.
Bake 17 to 19 minutes or until golden brown and no longer doughy in center. Sprinkle parmesan cheese evenly in each cup. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 1 minute. Remove from pan. Serve warm.
Calories: 183kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 397mg | Potassium: 4mg | Fiber: 1g | Sugar: 4g | Vitamin A: 149IU | Calcium: 52mg | Iron: 1mg