12 frozen Rhoades rolls or a 1 lb frozen loaf
6 TBL butter
¾ cup parmesan (divided in half)
½ cup grated cheddar (divided in half)
¾ tsp parsley flakes
1 tsp garlic powder
1/4 tsp + 1/8 tsp salt
1/4 tsp + 1/8 tsp Italian seasoning
1/4 tsp + 1/8 tsp Onion powder
Let dough thaw for about 45 minutes. Cut into 24 equal parts.
In a medium to large bowl, melt the butter, mix in the seasonings. Put the 24 dough pieces in the bowl and gently mix to completely coat.
Sprinkle ½ of each cheese over the coated dough balls. Gently mix to evenly coat.
Spray non-stick spray in a 9” spring-form pan. Line the bottom of the pan with the coated dough balls.
Top with the remaining cheese.
Let rise for 2 hours.
Bake at 350 degrees for 20-25 minutes until center is done.
*you may want to put the spring form pan on a pan or piece of foil to prevent butter leaking out.
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