1 stick butter 1/4 C. chopped parsley 1/4 tsp. garlic salt 5 oz. Parmesan cheese, grated 3 (8 oz.) pkg. butterflake rolls Finely chop parsley; melt butter and stir in parsley and garlic salt. Dip rolls once in seasoned butter, then into cheese. Arrange in vertical rows (standing on end) in a 12-cup Bundt pan or round mold. Bake at 350F for 30 minutes. Let rest in pan 5 minutes, then turn out onto a serving platter. Remove excess butter drips if necessary. Serve immediately.
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