Snappy Rolls

Name: Snappy Rolls
Ingredients: 2 (12 ounce) cans refrigerated buttermilk biscuits (such as Pillsbury); 34 cup Italian salad dressing (not creamy, or other vinaigrette type dressing of your choice); 3 tablespoons parmesan cheese, grated; 12 teaspoon poppy seed; 12 teaspoon sesame seeds

5 ingredients

7 steps

Ingredients

2 (12 ounce) cans refrigerated buttermilk biscuits (such as Pillsbury)
34 cup Italian salad dressing (not creamy, or other vinaigrette type dressing of your choice)
3 tablespoons parmesan cheese, grated
12 teaspoon poppy seed
12 teaspoon sesame seeds

Directions

1

Preheat oven to 400F and grease a muffin tin pan.
2

Separate biscuits and dip each into Italian salad dressing to coat lightly (don't drench them).
3

Fold biscuits in half.
4

Take two of the folded biscuits and place them together, seam side down into one muffin tin.
5

Repeat with remaining biscuits (you will fill 10 of the muffin tin holes).
6

Mix together remaining ingredients and sprinkle over the rolls in the pan.
7

Bake until golden- approx 10-12 minutes (don't let burn- time will vary slightly based on the brand of rolls you use).