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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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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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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.
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