Cheesy Rosemary Monkey Bread Rolls

By holly

Ingredients

• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 3 tablespoons butter, melted
• 1 teaspoon chopped fresh rosemary leaves
• 3/4 teaspoon garlic powder
• 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)

Details

Servings 1
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.

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.

In small bowl, mix melted butter, rosemary and garlic powder. Roll each ball in butter mixture. Place 4 balls in each muffin cup.(Basil would make a nice for substitution for the rosemary if you prefer its mild flavor)

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.

Wheaties