Ingredients
Equipment
Method
- Thaw the frozen rolls. You can leave them on the counter for 2 hours or place them in the refrigerator overnight.
- Line a baking tray with parchment paper.
- Take one roll, flatten it with your hand. Insert a piece of string cheese inside. Fold the edges of the dough over the cheese and roll it into a ball.
- Place the rolled dough ball on the parchment paper. Repeat with the remaining rolls, placing them close together in a circle. Start from the outside and work your way in until you form a complete circle shape.
- To create the pumpkin stem, use any leftover dough. Insert half a stick of string cheese inside this piece of dough and shape it into a stem.
- In a small dish, whisk together the egg and 1/4 cup of water to make the egg wash.
- Use a pastry brush to coat the dough balls with the egg wash.
- Bake in an oven preheated to 400 degrees F (200 degrees C) for 16-18 minutes, or until the rolls are browned on top. You may need to rotate the baking dish halfway through.
- Once the dough is cooked, carefully transfer the rolls to a serving dish. Add the pumpkin stem to the center.
- In a microwave-safe bowl, combine the melted butter, minced garlic, herbs, and 1/2 cup of Parmesan cheese. Heat briefly until warm.
- Brush this mixture over the top of the hot rolls.
- Sprinkle the remaining Parmesan cheese on top. Serve immediately with marinara sauce or pesto for dipping.
Notes
This recipe is a fun and festive way to serve a cheesy bread appetizer. It looks like a pumpkin and is perfect for holiday gatherings.