Rosemary Mini Pull-Apart Loaves

Lightly grease 20 Demi Loaf (mini) pans; set aside. In a medium bowl, combine butter with Parmesan cheese, rosemary, parsley and salt. Mix well; set aside.

On a lightly floured surface, flatten each piece of roll dough into a circle about 3 inches in diameter.

Spread each circle of dough with about a teaspoon of butter mixture. Fold in half to make a pocket and place 5 pockets in each prepared pan with the fold on the bottom and the edges facing up (this helps keep the butter and cheese inside).

Lightly brush tops of dough with melted butter or oil and let rise in a warm area until doubled in size or until dough reaches the top of the pan.

Bake in a preheated 325-degree convection oven for 15-18 minutes, or until golden brown. Remove from oven, brush with additional butter or olive oil if desired. Cool slightly, then remove loaves from pans and transfer to wire racks to cool completely.

Yield: 20 Mini Loaves