Garlic Bread Spirals Recipe

4 9 9
Garlic Bread Spirals Recipe
Garlic Bread Spirals Recipe photo by Taste of Home
Publisher Photo

Garlic Bread Spirals Recipe

Read Reviews
4 9 9
Publisher Photo
These scrumptious rolls are true treasures. Refrigerated dough makes them so easy to prep before a party, and they disappear almost as quickly as they take to make! —Marie Rizzio, Interlochen, Michigan
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

  • 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
  1. 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.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarlic Bread Spirals

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Mshell5701 User ID: 5259782 243019
Reviewed Feb. 1, 2016

"Should be soften butter, not melt. Didnt think about it until it was to late"

MY REVIEW
kidhouse User ID: 7366824 232520
Reviewed Sep. 8, 2015

"It was very tasty! The french loaf does not unroll. Tried to use a rolling pin but had az hard time getting the dough ti stay unrolled. Did not come out like spirals but still very good."

MY REVIEW
LMD123 User ID: 7480696 223432
Reviewed Mar. 23, 2015

"yum! want to try these but can't get crescent dough or French bread refridgerated dough in Australia......could it work with pastry done in muffin cups too???"

MY REVIEW
Jazzyjuju User ID: 7807749 220816
Reviewed Feb. 18, 2015

"This recipe was great. easy to make, smelled great while baking & everyone loved them."

MY REVIEW
efwynne User ID: 4092460 184285
Reviewed Jul. 28, 2013

"This recipe was so easy to make. I made them when we had a small get together.. everybody loved them. They make great finger foods."

MY REVIEW
jaimay7 User ID: 3393489 110789
Reviewed Jun. 17, 2013

"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."

MY REVIEW
newcountrywife User ID: 6001500 178621
Reviewed Dec. 17, 2012

"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."

MY REVIEW
Judy528 User ID: 6535417 184282
Reviewed Dec. 1, 2012

"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"

MY REVIEW
Blue_Bird User ID: 136441 194414
Reviewed Nov. 24, 2012

"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."

Loading Image