12
20 minutes
40 minutes
Cooking spray
1/2 cup unsalted butter
1/2 teaspoon garlic salt
1 teaspoon rosemary (finely chopped)
3/4 cup shredded Colby Jack cheese
3/4 cup grated Parmesan cheese
2 (16.3-oz; 8-ct) packages flaky biscuits
- Preheat oven to 350°F. Coat 12 regular-size muffin tin cups with spray. Melt butter. Combine butter, garlic salt, and rosemary. Combine cheeses.
- Cut each biscuit into 3 equal pieces; roll each piece into a ball, making 48 small dough balls. Roll each ball in the butter mixture, then in the cheese blend. Place 4 balls into each muffin cup; top rolls with any remaining cheese.
- Bake 18-20 minutes or until golden. Serve.
CALORIES (per 1/12 recipe): 230kcal; FAT: 16g; SAT FAT: 8g; TRANS FAT: 2g; CHOL: 30mg; SODIUM: 590mg; CARB: 17g; FIBER: 0g; SUGARS: 2g; PROTEIN: 5g; VIT A: 8%; VIT C: 0%; CALC: 10%; IRON: 4%
Cooking spray
1/2 cup unsalted butter
1/2 teaspoon garlic salt
1 teaspoon rosemary (finely chopped)
3/4 cup shredded Colby Jack cheese
3/4 cup grated Parmesan cheese
2 (16.3-oz; 8-ct) packages flaky biscuits
- Preheat oven to 350°F. Coat 12 regular-size muffin tin cups with spray. Melt butter. Combine butter, garlic salt, and rosemary. Combine cheeses.
- Cut each biscuit into 3 equal pieces; roll each piece into a ball, making 48 small dough balls. Roll each ball in the butter mixture, then in the cheese blend. Place 4 balls into each muffin cup; top rolls with any remaining cheese.
- Bake 18-20 minutes or until golden. Serve.
CALORIES (per 1/12 recipe): 230kcal; FAT: 16g; SAT FAT: 8g; TRANS FAT: 2g; CHOL: 30mg; SODIUM: 590mg; CARB: 17g; FIBER: 0g; SUGARS: 2g; PROTEIN: 5g; VIT A: 8%; VIT C: 0%; CALC: 10%; IRON: 4%
