Rosemary Onion Rolls

These Rosemary Onion Rolls are made in muffin cups…but they aren’t muffins.  Try them for a late breakfast or for a mid-afternoon snack.

Rosemary Onion Rolls Recipe

Rosemary Onion Rolls

1 to 2 Tbsp. margarine

2 Tbsp. olive oil

1 cup finely chopped onions

2 Tbsp. milk

½ to 1 tsp. rosemary, crushed

¼ tsp. salt

2 (10 oz.) cans Hungry Jack Refrigerated Flaky Biscuits

Preheat oven to 375 F.  Grease 10 muffins cups.  Melt margarine in large skillet over medium heat.  Add olive oil and onions; cook 5 to 7 minutes or until onions are tender, stirring frequently.  Add milk, rosemary and salt; cook an additional 2 minutes, stirring constantly.  Cool slightly.

Separate dough into 20 biscuits.  Using 2 biscuits, place 1 biscuit on top of another; firmly press edges to seal, leaving ¼ of edge to form pocket.  Repeat with remaining biscuits.  Place biscuits, open side up, in each greased muffin cup.  Spoon 2 rounded teaspoonful’s onion mixture into open space between biscuits in each cup.  Bake at  375 F. for 16 to 21 minutes or until golden brown.  Serve warm.   10 rolls

Hope you enjoyed making the Rosemary Onion Rolls recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!