Ingredients
2 tablespoons chopped fresh parsley
2 tablespoons reduced-calorie stick margarine, melted
2 garlic cloves, pressed
1 (16-ounce) loaf frozen bread dough, thawed
Cooking spray
Method
Sources
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dataset
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Instantly mince garlic without a knife — self-cleaning basket
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Granulated garlic — rubs, seasoning blends, sauces, marinades
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Pasta roller and cutter for fresh pasta, laminated doughs
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Combine first 3 ingredients; set aside. Roll bread dough to a 12-inch square; spread parsley mixture over dough, leaving a 1/2-inch border on top and bottom edges. Roll dough tightly, jelly-roll fashion, from bottom edge. Press top edge of dough into roll to seal edge. Cut roll of dough into 1-inch slices. Place slices, cut sides down, in muffin pans coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Preheat oven to 400°. Bake rolls at 400° for 9 to 11 minutes or until golden. Remove from pans, and serve immediately.