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When it comes to holiday meal preparations, you can’t forget about the most important thing – the bread! These super easy and incredibly delicious Parmesan Rosemary Rolls look beautiful, and will be the hit of your celebrations, and no one will now just how easy they were to make!
I’ve got several recipes on my site that use Pillsbury Crescents. They are definitely a staple in our home, especially during the busy holidays. There’s nothing like warm bread to compliment a meal, whether you eat them plain or dress them up like I did here with some fresh rosemary, fresh grated Parmesan cheese and sea salt.
Instead of rolling them into a traditional crescent shape, I decided to make these pretty pinwheels. Baked up in a cast iron skillet these cheesy, savory rolls are pretty enough to go straight from the oven to the table and can be served right out of the skillet.
To make these delicious rolls, I used two packages of Pillsbury Crescent Rolls that I purchased at Walmart. Depending on how you slice them, you can get about 16-18 rolls.
The dough is rolled out with the seems pressed together to form a sheet, and then sprinkled with freshly shredded Parmesan Cheese and fresh or dried rosemary and then rolled up and sliced. Dried Rosemary is fine, but don’t skimp on the Parmesan – get the block and grate it yourself. I promise you’ll notice a difference!
Melt some butter in the skillet and fit the rolls in snugly, then brush them with a little more butter and sprinkle on more cheese. Because, why not?
The result is tender, chewy and mouth-watering dinner rolls that will have your guests wondering how you had time to do anything else.
For more delicious Crescent Roll recipes, try these:
- Pizza Pinwheels
- Bacon, Cheddar and Jalapeno Pinwheels
- Barbecue Chicken Pizza Pinwheels
- Cranberry Brie Bites
Parmesan Rosemary Dinner Rolls
- 2 cans Pillsbury Crescent Rolls
- 1 cup freshly shredded Parmesan Cheese or more to taste, plus 2-3 tablespoons for topping
- 1 tablespoon dried or 2 teaspoons fresh rosemary
- 4 tablespoons butter divided
- Kosher salt
- Preheat oven to 350 degrees. Place skillet with 2 tablespoons of butter in the oven to melt.
- Working with one tube at a time, roll out dough and press seams together to form a sheet. Sprinkle with ½ of the Parmesan and ½ of the rosemary. Feel free use more cheese if you want it extra cheesy.
- Roll up the dough lengthwise and slice into approximately 1″ pieces. Repeat with the second tube of dough and remaining cheese and rosemary.
- Remove the skillet from the oven and brush butter around the bottom and sides of the skillet. Arrange dough slices in the skillet (they will fit snugly). Melt the remaining 2 tablespoons of butter in the microwave and brush over the top of the rolls. Sprinkle with extra cheese, rosemary and a pinch of kosher salt if desired.
- Bake for 10-12 minutes or until bread is golden brown.
- Cool slightly and serve right out of the skillet.