12 Rhodes dinner rolls, thawed but still cold
2 cloves garlic, minced
3 tbsp. olive oil
1/4 tsp. pepper
1/2 cup finely chopped pecans
1 cup plus 3 tbsp. shredded Parmesan cheese, divided
2 tbsp. chopped fresh basil

Cut rolls in half. Sauté garlic in oil for a few minutes. Remove from heat and let cool.

Add pepper, pecans and 1 cup cheese. Press the cut rolls into the mixture and heavily coat each one. Place on a baking sheet sprayed with non-stick cooking spray (Pam). Cover with Saran or plastic wrap and let rise until double in size.

Remove wrap and bake at 350°F for 12 to 15 minutes or until golden brown.

Combine remaining cheese and basil and sprinkle over top of hot rolls.

Submitted by: Rhodes Bake N Serv