Time 30m Yield 12 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix butter, Parmesan cheese, and garlic in a bowl. Open can of biscuits but do not unroll the dough. Cut dough into 12 equal pieces using a serrated knife. Place dough slices onto the prepared baking sheet and brush with garlic butter. Sprinkle each slice with Italian seasoning, pepper, and paprika. Bake in the preheated oven until golden brown, 16 to 20 minutes.
Time 35m Yield 12 servings Number Of Ingredients 6 Steps:
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside. Unroll the crescent sheet on a clean cutting board. Mix together the mozzarella, butter, Parmesan, pesto and garlic in small bowl or pitcher until mixed well. Reserve two tablespoons of the mixture and set aside. Spoon the remaining garlic-butter mixture over the crescent dough sheet, spreading to the edges. Starting with one of the long sides, roll the dough tightly, as if you were rolling cinnamon roll dough. Pinch closed and place seam-side down. Slice the dough into 12 even pieces and transfer them to the lined sheet pan, spacing them evenly. Spoon 1 teaspoon of the remaining garlic butter on top of each roll. Bake until golden, about 12 minutes. Let cool for 2 to 3 minutes, then serve.
Time 30m Yield 12 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix butter, Parmesan cheese, and garlic in a bowl. Open can of biscuits but do not unroll the dough. Cut dough into 12 equal pieces using a serrated knife. Place dough slices onto the prepared baking sheet and brush with garlic butter. Sprinkle each slice with Italian seasoning, pepper, and paprika. Bake in the preheated oven until golden brown, 16 to 20 minutes.
Time 4h12m Yield 16-24 serving(s) Number Of Ingredients 7 Steps:
In bread machine:. Place ingredients in bread machine in above order and choose the dough cycle. Divide the dough in half. Roll each half into a 9" round circle. Spread some softened butter onto each circle (if desired) and cut each circle into 8 or 12 pie-shaped wedges, depending on the size of roll you want. Starting with the wide end, roll up each wedge. Place on greased baking pan, cover with a cloth and let stand for about 2 hours until roll has doubled in size. Bake at 375 for 12 minutes. Without bread machine:. In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes. Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper and let dough stand at room temperature overnight. In the morning, divide the dough in half. Roll each half into a 9" round circle. Spread cutter on circle and cut each round into 8 or 12 pie-shaped wedges. Roll up each wedge starting from wide end. Place on greased cookie sheets and let stand until ready to bake. Bake at 375 for 12 minutes. To freeze:. Roll up each wedge, place on a greased baking pan (cookie sheet) or on greased wax paper. Place pan in freezer for about an hour. When dough is frozen, put into freezer safe Ziplock bags. To bake, remove rolls from bag, place them on a greased baking pan to defrost and to give time to rise (about 2 hours). After dough has doubled, bake at 375 for 12 minutes. Preparation time does not allow the 1 1/2 hours dough cycle or 2 hours needed to rise.
