Gosh. Talk about the easiest baking endeavor you’ll ever take on. I came across a delightful recipe on Pinterest for ‘herbed skillet bread’ and it inspired me to make my own version, the really (really) easy way.
What You’ll Need
- 1 canister Pillsbury Dinner Rolls (I told you this would be really easy…)
- Pam cooking spray
- Red pepper flakes*
- Garlic powder*
- Parmesan cheese*
*I specifically haven’t provided any measurements here because everyone has different tastes and this is one of those recipes where you should let your flair and instinct guide you! If you’re terrified that you possess neither of those qualities in the kitchen, my advice is to use a teaspoon of each ingredient per roll.
The hardest part of this recipe is opening the Pillsbury canister…Sorry Pillsbury, apparently it’s not completely idiot-proof. I wish I had pictures to document the fact that I ended up on the floor with the canister between my knees and using a tall, thin bamboo stick (no idea what its actual purpose is for or why I found it in my kitchen drawer). Anyway, hopefully you’re more adept at these things than I was.
Once you’ve pried the dough out, separate it onto a lightly greased baking sheet. Spray a dot of Pam on the tops of each roll. Add your herbs and spices.
Following the regular baking instructions provided for the rolls, pop them in the oven and enjoy watching them rise!
These babies were amazing fresh out of the oven, but they can also stay just as light and flaky the next day! I’d say they’d make a lovely treat for breakfast the next morning with some garden vegetable cream cheese! That is, if they last long enough to make it to breakfast…
Mangez bien, riez souvent, aimez beaucoup!