Crispy Garlic Sandwich Rolls
Crispy Garlic Sandwich Rolls are buttery baked bread-crust spirals made with Parmesan cheese, garlic, Italian seasoning, salt, and black pepper.
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Servings: 12 rolls
Ingredients
- Crusts from 1 loaf of sandwich bread
- 1/2 cup butter melted
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 1/2 tsp Italian seasoning
- 1 tsp salt
- Ground black pepper to taste
Instructions
- Preheat the oven to 350°F.
- Grease a standard muffin tin thoroughly with butter.
- In a small mixing bowl, combine the melted butter, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and ground black pepper.
- Stir the butter mixture until all ingredients are evenly incorporated.
- Roll the sandwich bread crusts into spiral shapes.
- Place each bread crust spiral into the bottom of one prepared muffin cup.
- Use the bottom of a cup or the back of a spoon to press each spiral firmly into the muffin tin.
- Ensure the bread crust spirals are compact enough to hold their shape during baking.
- Spoon the prepared garlic-Parmesan butter mixture evenly over the bread crust rolls.
- Distribute the butter mixture so each roll receives garlic, Parmesan, and seasoning.
- Place the muffin tin in the preheated oven.
- Bake for 9 to 11 minutes, or until the tops are slightly golden and the edges are crisp.
- Remove the muffin tin from the oven.
- Allow the rolls to cool for 1 to 2 minutes before removing them from the pan.
- Serve warm.
Notes
To make these Crispy Garlic Sandwich Rolls gluten free, use crusts from a certified gluten-free sandwich bread.
Confirm that the butter, Parmesan cheese, Italian seasoning, salt, and black pepper are labeled gluten free.
Check the Parmesan cheese carefully, especially if using pre-grated cheese, as some products may contain anti-caking ingredients or be processed in shared facilities.
Prepare the rolls with clean utensils, bowls, muffin tins, and work surfaces to avoid gluten cross-contact.
Gluten-free bread may be more delicate than regular sandwich bread, so roll the crusts gently and press them carefully into the muffin tin.
Bake only until lightly golden, as gluten-free bread can dry out more quickly.