I can’t believe you ate the whole pack!

If you make these – they will eat the whole pack…and if they don’t, you will.   Man, these were good.   Hubby especially liked these for some reason.   I can;t make these too often, as I believe he would eat the whole pan right by himself.   I hope those of you who live up north have Sister Schubert Rolls, and if not, find some that are close to these.     

These Italian seasoned garlic buttered tops  with sprinkled on Parmesan cheese were so good – and by slicing the rolls with a knife in half ( just take a small knife and go around the pan and slice the rolls in half – you want to be able to just pinch off a piece of a roll – like monkey bread) you get a “sliva” of a piece of heaven.  Yep – that good.  But if you want, just leave them like they are for a larger portion.  We liked the smaller “bite size” portions, though.  

Go get you some Sister Schubert Rolls – and make my take on these –

Italian Seasoned Parmesan pull apart rolls

 1 package of Sister Schubert Rolls, thawed

1 stick butter, softened

2 tsp Italian seasoning (or any combination or brand of Italian seasoning mix you prefer-or blend your own)

1/2 to 1 tsp garlic powder (your preference as to how much – some like more than others)

Pinch of salt

1/4 cup Parmesan cheese (I used the kind you find on the Italian aisle as that is the kind I had – the kind you sprinkle on pizza-but you can use fresh grated if you want)

Heat oven to 350 degrees.  Blend softened butter, Italian seasoning blend garlic powder and pinch of salt in small bowl.   Spread this delicious mixture over top of rolls, making sure to cover all.   Sprinkle with 1/4 cup parmesan cheese.   Bake for 15 – 20 minutes, or until the rolls are golden around the outside.  




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