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
Instructions
- Preheat oven to 400F and grease a muffin tin pan.
- Separate biscuits and dip each into Italian salad dressing to coat lightly (don't drench them).
- Fold biscuits in half.
- Take two of the folded biscuits and place them together, seam side down into one muffin tin.
- Repeat with remaining biscuits (you will fill 10 of the muffin tin holes).
- Mix together remaining ingredients and sprinkle over the rolls in the pan.
- Bake until golden- approx 10-12 minutes (don't let burn- time will vary slightly based on the brand of rolls you use).
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