Garlic Herb Pull Apart Rolls
Tender biscuit pieces are tossed in garlic butter, herbs, and cheese, then baked into savory individual rolls.
Ingredients
- 1 can refrigerated biscuits (8-count) 16.3 oz / 462g
- 3 tablespoons unsalted butter melted, 43g
- 1 teaspoon garlic powder 3g
- 2 tablespoons finely chopped fresh parsley
- 1 cup shredded low-moisture mozzarella cheese 113g
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray.
- In a medium bowl, stir together the melted butter, garlic powder, and chopped parsley.
- Add the shredded mozzarella to the butter mixture and toss to combine.
- Separate the biscuits. Use a knife or kitchen shears to cut each biscuit into four equal pieces.
- Add the biscuit pieces to the bowl with the butter and cheese mixture. Gently toss until all the pieces are evenly coated.
- Place three coated biscuit pieces into each of 10 prepared muffin cups. You will have two extra pieces; add one piece to two of the cups.
- Bake for 13 to 15 minutes, or until the tops are golden brown and the dough is cooked through.
- Let the rolls cool in the tin for 2-3 minutes. Run a small knife around the edges to loosen them, then lift them out. Serve warm.
Notes
For a different flavor, try adding 2 tablespoons of grated Parmesan cheese to the mozzarella.
If you don't have fresh parsley, you can substitute it with 2 teaspoons of dried parsley.
Keep an eye on the rolls as they bake. Ovens vary, and they can go from golden to too dark very quickly.
These rolls are best enjoyed the day they are made, while they are still warm and soft.