FLOURGIRL: Biscuits and Rolls

ITALIAN ROSETTES

3/4 cup grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1/4 cup butter, melted

1 can (11oz) Pillsbury Breadsticks Original

Directions

In small bowl, mix grated Parmesan cheese, garlic powder, and Italian seasoning. Separate dough into 12 breadsticks. Make into Rosettes. Dip in melted butter and coat in cheese mixture. Bake 10-13 minutes in 375 degree heated oven.

How to make Rosettes: Roll in your hands, one breadstick until it is close to 10 inches long. Tie in a loose knot. Take the end that goes over and tuck it around the back. Take the end that goes under and wrap it over the top and tuck it inside and attach the ends together on the backside securely.

Getting the dough ready. Separate each breadstick and roll in your hands until it is about 10 inches long

tie in a loose knot

Take the end that goes over and wrap it around to the backside.

Take the end that goes under and wrap it over the top and tuck it into the center. Attach the two ends together on the backside.

you did it

dip Rosettes in melted butter and coat in cheese mixture

bake for 10-13 minutes

serve warm or cold

Variation

My husband loves it when I make them this way. Dip Rosettes in melted butter and coat in cinnamon and sugar. When doing it this way, make sure you let the butter cool down a bit.

It's knotty, but good!

CHEESE-FILLED PARMESAN BISCUIT LOAVES

3/4 cup grated Parmeson cheese

1/3 cup finely chopped walnuts

2 oz cream cheese, softened

1 clove garlic, minced

1 can (16.3oz) Pillsbury Grands Homestyle refrigerated buttermilk biscuits

1/4 cup butter, melted

Directions

Heat oven to 350 degrees. Lightly grease 2 (9x5 or 8x4 inch) loaf pans with shortening. In small bowl, mix Parmesan cheese and walnuts. In another small bowl, mix cream cheese and garlic until well blended. Separate dough into 8 biscuits. Spoon 1 teaspoon cream cheese mixture onto half of each biscuit. Fold biscuit over cream cheese; press edges to seal. Dip each biscuit in melted butter; coat with cheese-walnut mixture. Arrange 4 biscuits, seam side down, in each loaf pan. Drizzle any remaining butter over biscuits; sprinkle with any remaining cheese mixture. Bake 25-35 minutes or until golden brown. Immediately remove from pan; serve warm. Store in refrigerator

Note: High Altitude (3500-6500 ft): Heat oven to 375 degrees

Combine softened cream cheese and minced garlic