Even if you are not serving a pasta dish, these cheesy garlic rolls will still make a perfect breakfast for your family. They go really well with cream cheese too or butter. If you want a new bread for breakfast, you can try this. My husband eats about half of this bread most especially when it’s just baked and warm from the oven.
One of our friends over at Life In The Lofthouse has this to say about the recipe:
“These yummy rolls are super easy to make, and go perfectly with a big ol’ bowl of Spaghetti. We like to dip them into our spaghetti to soak up the sauce. It’s so good! We also have dipped them in ranch dressing and Alfredo sauce. They all pair so great with these!”
You can do that as well! I tried the Alfredo sauce and it’s really good. I just have to warn you that this is truly addicting. So if you are watching your weight, you might want to slow down a bit. But if not, enjoy this bread to the fullest!
Ingredients
2 cans (7.5 ounces, each) Pillsbury Buttermilk biscuits
4 Tablespoons Land O Lakes butter, melted
1 Tablespoon McCormick Italian seasoning
1 teaspoon McCormick garlic powder
3/4 cup Colby-Monterey jack cheese, shredded
Instructions
- Preheat oven to 350° F. Spray a 9-inch glass pie plate with non-stick spray. Set aside.
- Remove biscuit dough from cans, and cut each biscuit in half. Roll each half of dough into a ball and then place in a medium bowl.
- Pour melted butter over the balls of dough, and then sprinkle evenly with the Italian seasoning and garlic powder. Gently stir and toss dough to coat with butter and seasonings. Sprinkle the cheese over the dough balls and gently toss to combine.
- Pour mixture into the prepared pie plate; arrange in one even layer.
- Bake for 20-25 minutes, or until golden-brown and cheese is melted. Remove from oven and let stand 5 minutes before serving.
- Serve warm!
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this with a heaping plate of your favorite pasta.
Thanks again to Life In The Lofthouse for this amazing recipe.
