You may have seen these earlier this month when I posted them at Whatever Dee Dee Wants when Dianna invited me to her Spring Fling event! You may also remember the Sweet Spring Petal Pull-Aparts posted as well! Spring is definitely upon us. I’ve been seeing examples everywhere. When you think of spring what do you think of? I’ll tell you what I think of: warmer weather, longer days, spending time outdoors, but most of all: FLOWERS! I have a thing for gardening. Mostly fruits and vegetables but also beautiful flowers. There’s just something I love about getting my hands dirty and experiencing nature first hand.
I was inspired to make these Savory Spring Petal Pull-Aparts by these Breadstick Blossoms that I made for Rhodes last Spring! Don’t flowers just make you happy inside? I know I just love seeing the little starts popping out of the ground. Even more I love watching them grow in to beautiful and marvelous plants. I’m still waiting for mine to bloom, but we’re getting close!
So how about these adorable Savory Spring Petal Pull-Aparts? Have you heard of Magleby’s Rolls? Oh my heavenly. One bite and they will change your life. I’m serious. They are amazing. I’ve pretty much made these rolls in to my go-to for anything. I made them for the Salt Lake Home & Garden Show last month. I made them for Easter dinner last week. I make them pretty much any time I have the chance! For a step-by-step photo tutorial, check me out over on the Rhodes blog.
Savory Spring Petal Pull-Aparts
These Savory Spring Petal Pull-Aparts are a savory treat that's the perfect follow-up to an afternoon in the garden!
- 1 bag of frozen dinner rolls regular, not Texas rolls, thawed but still cold
- 1/2 cup Mayonnaise
- 1/2 cup Melted Butter
- 1/2 cup Freshly shredded Parmesan Cheese
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Dried Parsley
Place mayo, cheese and butter in separate bowls. Bake at 350 F for 15-20 minutes until golden brown.
For each flower you will need 4 1/2 rolls. Take the cold, thawed, ball of dough, and cut in half. Dip the top half (of each half) into each bowl starting with the mayo, then the butter and finally the cheese.
Form the center of the flower into a ball. Place onto a greased or silicone mat lined cookie sheet (cheese side up). Follow with eight petals placed around the center side-by-side. Sprinkle with garlic powder and dried parsley.
Bake at 350 F for 15-20 minutes until golden brown.
But wait… there’s MORE! If you like the savory variety. Remember the SWEET variety I mentioned? Head on over here to see how to sweeten these petals!