Parmesan Pecan Rolls

Parmesan Pecan Rolls

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  • Prep Time


  • Total Time


  • Servings



  • 12

    Rhodes Dinner Rolls, thawed but still cold

  • 2

    cloves garlic, minced

  • 3

    tablespoons olive oil

  • ¼

    teaspoon pepper

  • ½

    cup finely chopped pecans

  • 1

    cup plus 3 tablespoons shredded parmesan cheese, divided

  • 2

    tablespoons chopped fresh basil


Cut rolls in half. Saute garlic in oil for a few minutes. Remove from heat and let cool. Add pepper, pecans and 1 cup cheese. Press the cut rolls into the mixture and heavily coat each one. Place on a sprayed baking sheet. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 35o°F 12-15 minutes or until golden brown. Combine remaining cheese and basil and sprinkle over top of hot rolls.