• Cooking Time: 25 - 30 minutes
  • Servings: 8
  • Preparation Time:


I know it's not a new recipe. And I'd bet most of you have made them, or a variation of, in the past. I know it's not the first time I've had them....but I'd never actually made them before. So.... I felt they needed a spot in my kitchen. My sister Jenifer and I made them for a fun little "girls night" at her house during my visit to Alabama. I think we made some alterations to the recipe to accommodate some "particular" palettes....and that's what I love about recipes like this one....the fact that you can make changes to fit your needs, tastes or even ingredient limitations.


  • 1 can of grand flaky biscuits (8 biscuits)
  • 1 - 8 oz block of cream cheese, at room temperature
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/4 cup melted butter
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup crushed, toasted pecans


  • Preheat the oven to 350' F. Line a cookie sheet with foil and lightly spray with non-stick cooking spray.
  • Peel each biscuit in half (so you have 2 disks) and flatten them out a little....stretching them a bit to make them bigger.
  • Cream together the cream cheese, garlic and Italian seasoning. Put a dab (about a scant tablespoons worth) of the mixture in the center of each biscuit disk
  • Fold each disk in half and pinch the edges together to secure
  • Now....get out medium smallish bowls. Put the melted butter in one bowl. In the other bowl, mix together the Parmesan cheese and crushed pecans.
  • Dip each biscuit in the butter and then roll it in the cheese mixture.
  • Place on your prepared cookie sheet.
  • Bake at 350' for 25 - 30 minutes.
  • Makes 16 rolls

Categories: Appetizer  Biscuit  Bread  Bread  Dinner  Lunch  Roll  Side Dish 

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