Mozzarella Stuffed Garlic Rolls

 

Ingredients

• 16 whole Rhodes Rolls (wheat Or White, Up To You)
• 1 tub Real Mini Mozzarella Balls Or 1 Large Mozzarella Ball Cut Into 1 Inch Pieces
• 1 stick Butter, Melted
• 1 teaspoon Garlic Powder
• ½ teaspoons Salt
• ½ teaspoons Dried Basil
• ½ teaspoons Dried Rosemary
• ½ teaspoons Onion Powder
• ¼ cups Herb And Garlic Goat Cheese Crumbles
• ¾ cups Grated Parmesan Cheese
• A Sprinkling Of Kosher Salt
• Dash Of Italian Seasoning

Allow Rhodes Rolls to sit on a flat surface until thawed, but still a bit cool. Stretch each circle and curl around mini mozzarella ball. Seal and smooth into a ball again. Repeat 15 more times.
Melt butter and add garlic powder, salt, basil, rosemary, and onion powder. Roll each ball into mixture, coating well.
Arrange rolls in a large 10 or 11 inch spring form pan, leaving room for rising, and scrape remaining butter and seasonings over the top of rolls. Sprinkle with parmesan cheese, goat cheese crumbles, kosher salt and Italian seasoning.
Cover with sprayed saran wrap loosely. Set in a warm place to rise for 2-2 1/2 hours or until doubled in size.
Remove saran wrap, and place spring form pan on a cookie sheet, and slide in to a preheated oven, 350* for 25 minutes, or until rolls are golden brown. Release collar on spring form pan before serving hot from the oven.