Quick Cloverleaf Rolls

By ccavaletti

Ingredients

• 2 (16.3 oz) cans refrigerated jumbo biscuits (Pillsbury Grands! Flaky Layers Original Biscuits)
• 1/2 c butter, melted
• 1 tsp kosher salt
• 1 tsp onion flakes
• 1 tsp sesame seeds
• 1 tsp poppy seeds
• 1 tsp ground black pepper
• (we also added 1 tsp garlic powder)

Preparation

Step 1

Preheat oven to 350º. Spray 2 (12 cup) muffin pans with nonstick cooking spray.

Using kitchen scissors, cut biscuits into fourths.

Pour melted butter into a small bowl. Dip each biscuit piece in butter and place 3 pieces in each muffin cup.

In another small bowl, combine salt and remaining spices. Sprinkle seasonings over tops of biscuits.

Bake for 12 to 15 minutes or until golden brown.

Serve immediately.

We made these for Easter 2014

From Cooking with Paula Deen, September/October 2012