Rosemary Parmesan RollsPosted: February 6, 2014
Once again I was making my amazing Maple Salmon , this is a frequent dish in our house. The hubs and the kids love it. And I never tire of making such a tasty, healthy, supremely easy dish. I thought about making my Buttery Corn bread, too. But, quite frankly, I just didn’t feel like putting in the effort. Perused my baking recipes and nothing jumped out saying, “Make ME tonight! Make me!!” I guess I would just toast some slices of Pulgiese like usual. As I was in the refrigerator I discovered a can of crescent rolls that were quickly coming to the end of their shelf life. I grabbed it, but am not a big fan of canned crescent roll. I wonder what else I could come up with . . .
1 regular size can refrigerated crescent rolls
2 Tbs garlic olive oil (such as Garlic Gold)
3 tsp Rosemary (next time I’ll used crushed)
1/2 to 1 Cup shredded Parmesan
Preheat oven to 375°
Open can of crescent rolls, pinch seams together and roll flat, about the size of a small cookie sheet. Pour garlic olive oil into small bowl and with pastry brush, evenly brush dough with oil. Sprinkle with rosemary and then parmesan cheese. Roll into tight log and cut into 1″ thick slices.
Place flat on parchment lined cookie sheet and brush with remaining garlic olive oil. Bake 10-15 minutes, until golden.
Total time: 30 minutes