- 12 frozen dinner rolls, thawed according to package directions
- 1 cup grated parmesan cheese (divided)
- 2 teaspoons Italian herb seasoning
- 2 teaspoons cracked black pepper
- 2 teaspoons toasted sesame seeds
- ¼ cup Dierbergs extra virgin olive oil
Cut each roll in half to form 24 pieces; roll each piece into ball and set aside.
In small bowl, combine ¼ cup of the parmesan and Italian herbs until well mixed.
In second small bowl, combine ¼ cup of the parmesan and cracked pepper.
In third small bowl, combine ¼ cup of the parmesan and sesame seeds.
Lightly coat 12-cup Bundt pan with no-stick cooking spray; sprinkle 2 tablespoons of the parmesan over bottom and sides.
Dip each dough ball in olive oil. Coat 8 in parmesan/herb mixture, 8 in parmesan/cracked pepper mixture, and remaining 8 in parmesan/sesame seed mixture.
Arrange 3 dough balls of each flavor in bottom of prepared pan. Sprinkle 2 tablespoons of the parmesan over top. Arrange remaining dough balls over top; sprinkle any of the remaining parmesan mixtures over top. Cover tightly with plastic wrap; let rise in warm place until doubled in size, about 60 minutes.
Remove plastic and bake in 350°F. oven until golden brown, about 20 to 25 minutes. Let cool in pan 10 minutes.
Turn out onto cutting board; invert onto serving plate. Serve warm.
Serving Size: Per Roll
Cholesterol: 3 mg
Fat: 4 g
Sodium: 125 mg
Carbohydrates: 10 g
Protein: 2 g
Saturated Fat: 1 g