24frozenyeast rolls (unbaked raw dough rounds) i.e. Rhodes or similar
2cupsshredded mozzarella cheese
4ozchive and onion cream cheesesoftened
1/4cupprepared basil pesto
4Tbspbuttermelted
1tspsalt
1/2tspcrushed red pepper flakes
2clovesgarlicminced
2Tbspfinely chopped Italian parsleydivided use
2Tbspgrated Parmesan cheese
fresh rosemary sprigs and halved cherry tomatoes for garnishing
2`cupswarm marinara or pizza sauce for serving
Instructions
Thaw rolls on counter for 10-15 minutes just until thawed but still cool to the touch.
Line a pizza pan or baking sheet with parchment. Place an oven safe ramekin in the center, spritz ramekin with cooking spray. Set aside.
In a medium size mixing bowl, mix together mozzarella, cream cheese and pesto until fully blended.
On a non stick surface, press each dough round into a 2 1/2-3 inch circle. Place about 2 teaspoons filling into the center. Pull sides of dough together and press to seal. Repeat process until all rolls are filled.
Arrange rolls seam side down on pan 1/2 inch apart. Use 15 for the outer circle and 9 for the center around the ramekin. Cover and let rise in a draft free place for 1 hour. (It's important to leave space for rolls to rise)
To bake: Preheat oven to 350°F. In a small bowl, mix together butter, garlic, salt, red pepper flakes and 1 Tbsp parsley. Brush bread on all sides liberally. Reserve a small amount for after baking.
Bake for 25 minutes or until golden and puffed. Remove ramekin.
Brush with additional butter mixture and sprinkle with grated Parmesan cheese and reserved fresh parsley. Garnish with rosemary and cherry tomatoes.
Serve immediately with warm marinara or pizza sauce for dipping.