Cheesy Rosemary Monkey Bread Rolls

(2)
  3 reviews
  • 15|min prep time
  • 55|min total time
  • 5 ingredients
  • 12 servings

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent 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)

Directions

  1. 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  2. 2 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.
  3. 3 In small bowl, mix melted butter, rosemary and garlic powder. Roll each ball in butter mixture. Place 4 balls in each muffin cup.
  4. 4 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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