Garlic Parmigiano Puffs

Back in my younger years, when I lived in the San Francisco Bay area and money was tight, I would take the bus into work everyday and then walk from the bus station to work, about 1-1 1/2 miles each way. I had to pass by Beaudoin’s Bakery everyday, and I would stop in to get a mini sourdough baguette that was breakfast and then some. I had it timed perfectly so that as soon as I walked into to work, I was just finishing my last bite. If I could only eat one thing for the rest of my life, I could easily say it would be bread. I love bread, of all kinds. Bread is after all, the food of life, and has been since the beginning of time.

Not only do I love to eat bread, but I love to bake breads too, and once again, breads of all kinds. I was making a salad for dinner and I needed a good fall bread to go with my fall salad. Hence my garlic Parmigiano puffs or rolls. They paired perfectly with the salad, plus they were easy to make and delicious; two of my favorite things. πŸ™‚

Garlic Parmigiano Puffs

3 rolls of 11-oz pre-made French bread dough

3 TBSP butter

3 TBSP olive oil

2 TBSP garlic

2 tsp dried oregano

shredded Parmigiano cheese

parsley

Preheat the oven to 350* F or 180*C

Combine the butter, olive oil, garlic and oregano in a microwave safe dish and melt the butter completely.

Cut the dough into enough small dough balls for 3 balls per roll. Roll the dough into balls, then completely coat them in the butter mixture. Place them in a muffin pan.

Once the dough is placed in the muffin pan, sprinkle the Parmigiano cheese on top of each roll, and then add the parsley.

Bake for about 20-25 minutes or until the rolls are golden brown. Serve immediately. These are best when served hot. You can do the same thing with cheddar cheese or another cheese of your choice to change things around a bit too.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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