Keep rollin' on...

It just occurred to me that this blog hasn't been updated in nearly a month, Ack!
But, I thought a delicious roll recipe would be perfect to rectify this little problem.

I'm all about a combination of easy and homemade, and these garlic and parmesan rolls are just that. Its also a very "forget about it," easy recipe as well.

To start, you'll need:

1 whole garlic bulb
Olive oil
1 ramekin
Aluminum foil
1 can of Pillsbury Flakey Layers biscuits
Grated parmesan cheese
Cooking spray, like Pam
1 baking sheet
Dried parsley
Salt
Pepper

Notice the lack of measurements? That's how simple this is.
Preheat your oven to 350, in the meantime peel back the first few layers on skin on the garlic bulb, not all of them- you want it to stay whole, but just a few outer layers- I think I took 4 off of mine.
Then, cut across the top of the bulb, about 1/4 to 1/2 of an inch down, to reveal the cloves tops inside, the bottom of the bulb should be intact, and you'll be able to see the inside of the bulbs.
Place the bulb in the ramekin, drizzle with olive oil, sprinkle with salt and pepper, then cover the ramekin with aluminum foil.
Bake for 60-75 minutes.

When that's done, seperate your rolls and stretch them out into long skinny rectangle shapes. Spread the soft roasted garlic on the inside (if its not spreadable, put it back in for a few minutes.) Then sprinkle a tiny bit of parsley and pinch (or more, if you're so inclined) of parmesan cheese on top.
Roll them up, maybe smush them into a more roll shape if they're a bit tall.
Spray your baking sheet, place the rolls on top, bake for 14 minutes, then remove, sprinkle a bit more cheese on top, put back in for about 2 minutes.

When they come out, you will have irresistible, warm, soft, garlic (did I use enough adjectives ) rolls- and your kitchen will smell incredible!!

Enjoy,
Rachel