Recipe by PaulaG
This recipe comes from the May/June 2007 issue of Simple & Delicious. It is attributed to Stacey Scherer from Macomb, Michigan. Her recipe called for 1 teaspoon dried minced onion, not having this I used onion powder. This recipe would be great with some powdered cheese or even Italian herbs. This is a great way to serve pull-apart bread with pasta, soup or salad.
Top Review by Ms B.
I prepared these instead of regular dinner rolls with a meal of recipe #181566, recipe #55678, recipe #47102, and a variation of recipe #51349. They worked out perfectly. I did roll each entire slice in the butter mixture before placing in the pan to coat completely with the extra flavor. We enjoyed these, and will make again.
- 3 tablespoons butter
- 1 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄2 teaspoon poppy seed
- 1 (8 ounce) package refrigerated crescent dinner rolls
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a small bowl, melt the butter in the microwave for a few seconds; stir in the garlic powder, onion powder and poppy seeds.
- Remove the dough from the package and cut into 10 equal slices; dip one side of each piece into the butter mixture and arrange the cut slices buttered side up in a 9-inch round baking pan that has been sprayed with non-stick cooking spray.
- Brush with the remaining butter mixture, place in preheated oven and bake until golden brown, approximately 15 to 16 minutes.