1/4 c. butter, melted
1/4 c. Parmesan cheese
1 tsp. dill weed
1/4 tsp. garlic powder
2 (10 oz.) cans Hungry Jack refrigerated biscuits

Heat oven to 350°F. In small bowl, combine butter, cheese, dill weed and garlic powder. Separate each can of dough into 10 biscuits. Cut each biscuit in half and randomly place 20 pieces in an ungreased flute tube pan. Spoon 1/2 of cheese mixture over top. Repeat layers with remaining biscuit halves and cheese mixture.

Bake at 350°F for 20 to 30 minutes or until golden brown. Cool 1 minute and remove from pan.