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Garlic Bread Spirals Recipe

Garlic Bread Spirals Recipe photo by Taste of Home

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Long-loved Taste of Home contributor Marie Rizzio will be missed, and her recipes, like these scrumptious rolls, are true treasures. Her family is happy that they’ll live on in kitchens across the country this Christmas. —Marie Rizzio, Interlochen, Michigan

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Garlic Bread Spirals Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

15 10 25

Ingredients

1/4 cup butter, melted
2 green onions, finely chopped
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
3 garlic cloves, minced
1 tube (11 ounces) refrigerated crusty French loaf

Directions

In a small bowl, mix the first five ingredients. Unroll dough; spread butter mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 12 slices; place in greased muffin cups, cut side down.
Bake at 400° for 10-12 minutes or until golden brown. Yield: 1 dozen.

Originally published as Garlic Bread Spirals in Taste of Home December/January 2013, p22

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Garlic Bread Spirals

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Reviewed on Jun. 17, 2013 by jaimay7

This recipe needs to change the type of dough used. The french loaf sold in the refrigerated section DOES NOT UNROLL. Luckily, I was quick on my feet and saved Father's Day dinner. Geeesh, aren't these tested ahead of time?? Flavor was ok.

Reviewed on Dec. 17, 2012 by newcountrywife

So very simple, but so very good! I used Crescent Roll Sheets instead of the French loaf as I have had the same problem of it not rolling out enough. The Crescent Roll Sheets worked great! No rolling out needed.

Reviewed on Dec. 01, 2012 by Judy528

I used the Pillsbury French bread & it would not unroll. Tried to roll out with rolling pin, but that didn't work either.. Flavor was great, so next time I'll try using the crescent rolls

Reviewed on Nov. 24, 2012 by Blue_Bird

Made these for Thanksgiving. Everyone loved them. Were easy to make and taste even better the next day. I would cut back one clove if the garlic is strong.