Total Time
22mins
Prep 10 mins
Cook 12 mins

Cute and simple to prepare in a snap for a dinner party. These look really nice when they are baked and have a nice aroma. I have also used a Rosemary Lime Vinaigrette in this which was wonderful. Adapted from an old issue of Southern Living.

Ingredients Nutrition

  • 2 (12 ounce) cans refrigerated buttermilk biscuits (such as Pillsbury)
  • 34 cup Italian salad dressing (not creamy, or other vinaigrette type dressing of your choice)
  • 3 tablespoons parmesan cheese, grated
  • 12 teaspoon poppy seed
  • 12 teaspoon sesame seeds

Directions

  1. Preheat oven to 400F and grease a muffin tin pan.
  2. Separate biscuits and dip each into Italian salad dressing to coat lightly (don't drench them).
  3. Fold biscuits in half.
  4. Take two of the folded biscuits and place them together, seam side down into one muffin tin.
  5. Repeat with remaining biscuits (you will fill 10 of the muffin tin holes).
  6. Mix together remaining ingredients and sprinkle over the rolls in the pan.
  7. Bake until golden- approx 10-12 minutes (don't let burn- time will vary slightly based on the brand of rolls you use).
Most Helpful

5 5

Picked this as a recipe for "Pick a Chef" contest; had no other ratings at that time! Another 5 stars; easy to make and very good. I baked 8 mini rolls in a mini loaf pan.

5 5

I had my daughter make these to go with dinner and they turned out yummy! She enjoyed the response they got-and said they were so easy to make!They looked so pretty too!Thanks Heather! :lol:

4 5

I used T. Marzetti's Roasted Garlic Italian Vinaigrette and probably did "drench" the rolls before folding in half and filling the muffin tins. It added a great flavor to dress up those tube biscuits.