PARMESAN ROSEMARY SNACK ROLLS
Parmesan Rosemary Snack Rolls
- 1 package of crescent rolls (If you are having a party, I suggest 2 or 3 packages)
- Olive Oil (about 4 tablespoons)
- Dried rosemary
- Shredded Parmesan cheese
- Crushed red pepper
- Fresh ground pepper
- Fresh ground sea salt (you can use regular salt, too)
- Basil (use very little/optional because you don't want to take away from the Rosemary)
In a small dish, or bowl, combine the oil and all the seasonings, except for the Parmesan cheese. You want there to be more oil than seasonings. While you can use the mixture right away, I prefer to let it sit for about 10-20 minutes if I have the time.
Unwrap the rolls and separate. Brush each roll with the oil and seasoning mixture and then spread about a tablespoon of Parmesan cheese over the oil mixture. Roll the crescent as directed on the package.
Once the rolls are folded up brush the tops with the remaining oil and seasoning mix.
Bake for about 13 minutes or as directed on the package. You want them to be golden, but not overcooked. Serve hot with a side of tomato sauce.