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.