Gruyere and Thyme Rolls
Gruyere and Thyme Rolls
- Level: Easy
- Yield: 12 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 167
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 10
- Sodium
- 443
- Total: 25 min
- Active: 10 min
- Level: Easy
- Yield: 12 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 167
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 10
- Sodium
- 443
- Total: 25 min
- Active: 10 min
Ingredients
Nonstick cooking spray, for spraying the muffin tin
Two 7.5-ounce cans refrigerated biscuits
1 cup shredded Gruyere
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Directions
- Preheat the oven to 375 degrees F. Spray a 12-count muffin tin with nonstick spray.
- Cut the biscuits into quarters. Put them in a large bowl, add the Gruyere, olive oil, thyme and garlic and onion powders and roughly toss together to coat the biscuit pieces.
- Evenly distribute the biscuit mixture among the cups of the muffin tin. Bake until golden brown, 10 to 12 minutes. Serve warm.
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