Cheesy Rosemary Monkey Bread Rolls

Prep Time: 15 Minutes | Total Time: 55 Minutes | Servings: 12

  • SERVES 55
  • Prep Time: 15
  • Cook Time: 12

Ingredients

  • 2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz. each) Pillsbury™ refrigerated Crescent Dough Sheet
  • 3 tablespoons butter, melted
  • 1 teaspoon chopped fresh rosemary leaves
  • ¾ teaspoon garlic powder
  • 1 cup shredded Colby-Monterey Jack cheese blend (4 oz.)

Directions

  1. Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  2. Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations 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.
  3. In small bowl, mix melted butter, rosemary and garlic powder. Roll each ball in butter mixture. Place 4 balls in each muffin cup.
  4. Bake 17 to 19 minutes or until golden brown and no longer doughy in center. Sprinkle 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.
Nutritional Information per serving:

Calories - 200; Fat - 7g; Protein - 3g; Carbohydrate - 15g; Sugar - 0g; Sodium - 370mg

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