Frozen bread dough is one of those things I keep in the freezer in case I get a hankering for garlic bread. Or Monkey Bread. Or Bread Bowls for Chili. Most of what I put together with frozen bread dough is always different, depending on my mood. For dinner we had spaghetti with turkey meat and mushrooms and we needed a light bread to go with it, so here’s what I threw together.
10 frozen bread rolls, slightly thawed (I used wheat, but white is fine too)
3 oz. Greek yogurt
1/4 cup Parmesan cheese
1 tbsp. Rosemary
1 tsp. Garlic salt
1/2 tsp. Oregano
1/2 tsp. Thyme
dash of pepper
Cut each frozen bread roll into 8 equal pieces.
Spray 8 slots of a regular-sized muffin tin.
In a medium sized bowl with a lid, stir together the Greek yogurt, Parmesan cheese, rosemary, garlic salt, oregano, and thyme.
Add the bread pieces a few at a time so they do not stick together.
Put lid onto the bowl and shake until all of the pieces are coated.
Fill muffin slots with 8-10 pieces of the bread until slightly full over the brim. Do not squish down.
Bake at 350 degrees for 15-20 minutes or until golden brown.