Sm Parmesan Break-Away Rolls

Four ingredients and a sandwich maker turn a can of refrigerator biscuits into warm, pull-apart Parmesan bites in about 15 minutes flat. Each biscuit gets cut into quarters, dipped in garlic-salt butter, rolled in grated Parmesan, then packed five pieces to a pocket in the sandwich maker.

The sandwich maker works like a small, fast oven here. Five minutes with the lid closed gives you golden, puffy biscuit bites with a crisp Parmesan crust on the outside and soft, fluffy bread inside. The butter melts through as they bake and fuses the cheese to the surface.

Packing the pieces close together is what makes them break-away style. They bake touching, so they puff into each other and pull apart at the table instead of being separate pieces. It’s a fun, hands-on bread for dinner or a snack.

Pro Tips

• Dip each piece fully in butter before the cheese. The butter acts as glue for the Parmesan and keeps the rolls moist.
• Don’t skip the garlic salt in the butter. It’s a small amount but it’s what makes these savory instead of bland.
• Pack all 5 pieces snugly into each pocket. Loose pieces don’t fuse together and you lose the pull-apart effect.
• Serve immediately. These are best straight from the sandwich maker while the cheese is still warm and crispy.

Variations

• Add Italian seasoning or dried herbs to the butter for an herb roll version.
• Use a mini muffin tin instead of a sandwich maker. Bake at 375°F (190°C) for 10 to 12 minutes.
• Roll in a mix of Parmesan and shredded mozzarella for extra cheesy stretch.