I was working on a Tuscan brunch menu (Italian style hash, lemon ricotta pancakes, proseco drink), but I felt like something was missing. Bread! No Italian meal would be complete without bread. Now, cinnamon rolls are common but not in Italy. I could do a bruschetta, but there are already tomatoes in the hash. So I came up with this; the folks at the farmers market loved them, so here you go. Butter, herbs, Parmesan, and biscuit dough. I hope you like it.
1 10-ounce can pre-made biscuit dough
6 tablespoons butter, melted
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon Italian parsley
1/2 cup Parmesan cheese
Preheat oven to 375.
Melt butter and mix in herbs.
Cut biscuits in 1 1/2-inch pieces and roll into small balls.
Dip in butter and herbs.
Place in bundt pan; when layer is complete, add a generous sprinkle parmesan cheese.
Add next layer of dough. Top with cheese.
Bake for 17-20 minutes.
Remove from oven and remove from pan; then top with remaining butter and parmesan.