Garlic bread is an awesome addition to many meals. A little while ago I made garlic knots, which are easy and spectacular. So why on earth would I be sitting here about to tell you about another type of garlic bread if I’ve already found an excellent one? Because I like to continue to try things just in case!
The difference? Not much, really, when considering the overall flavor. But since you cook these with the butter already spread inside of them (instead of tossing post-oven as with the garlic knots) this spiral variation is less moist and also not quite as soft. Just depends on what you’re going for! (BTW: if you would like to make the dough instead of purchasing it, head over to Sprinkles of Parsley.)
I also think these garlic rolls are cute because they remind me of cinnamon rolls in appearance. But obviously with green things inside instead of sugary sweetness.
1-11oz container Pillsbury bread sticks
2 Tbsp garlic, minced
5 Tbsp unsalted butter, room temperature
1/2 Tbsp oregano
1/2 Tbsp parsley
- Preheat oven at 375 degrees. Lightly coat a rimmed baking sheet with non-stick cooking spray and set aside.
- Combine minced garlic with butter in a small mixing bowl. Finely chop your fresh oregano and parsley and add to the bowl. Mix until combined.
- Roll out bread stick dough and place on a lightly floured surface. Press together any seams. If needed, roll the dough into a long rectangle about 1/4 inch thick and evenly spread your butter mixture along the entire surface of the dough.
- Take the long edge of your dough and roll it. When rolling, make sure to hold it firmly to get a tight and even roll. Continue rolling until you’ve reached the end of your dough. Using a sharp serrated knife, cut 1/2 inch thick rolls. When cutting your dough, make sure not to press down, but to cut in quick gentle back and forth motions to get a clean cut.
- Bake for 25-30 minutes or until golden brown.
Source: Adapted from Sprinkles of Parsley