Red Lobster Cheese Rolls
Yield
1 dozenPrep
15 minCook
10 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
garlic salt
or powder |
|
| 1 | tablespoon |
parsley flakes
|
|
| 1 | teaspoon |
italian seasoning
|
*
|
| 5 | pounds |
biscuit baking mix (bisquick)
|
|
| 44 | ounces |
water
cold |
|
| 1 | pound |
cheddar cheese, very old, sharp
grated |
|
| ½ | cup |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
garlic salt
or powder |
|
| 15 | ml |
parsley flakes
|
|
| 5 | ml |
italian seasoning
|
*
|
| 2.3 | kg |
biscuit baking mix (bisquick)
|
|
| 1271.6 | ml/g |
water
cold |
|
| 453.6 | g |
cheddar cheese, very old, sharp
grated |
|
| 118 | ml |
butter
or margarine |
|
Directions
Preheat oven to 450℉ (230℃).
Mix bisquick, water and cheese.
Drop by large spoonfuls onto greased baking sheet.
Bake for 8 to 10 minutes.
After baking, brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning.
Serve hot.
