Cheesy Rosemary Monkey Bread Rolls

Rosemary, garlic and cheese make these monkey bread muffins perfect with any meal. MORE+ LESS-

By Pillsbury Kitchens

February 15, 2013

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

tablespoons butter, melted

teaspoon chopped fresh rosemary leaves

3/4

teaspoon garlic powder

cup shredded Colby-Monterey Jack cheese blend (4 oz)

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1

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

In small bowl, mix melted butter, rosemary and garlic powder. Roll each ball in butter mixture. Place 4 balls in each muffin cup.
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.

The name rosemary comes from the Latin word ros marinum, meaning "dew of the sea." Be sure to chop the rosemary leaves instead of leaving them whole. They can become dry quickly during baking.
Basil would make a nice for substitution for the rosemary if you prefer its mild flavor.