If you need a warm, cheesy bread basket without proofing dough or babysitting yeast, these Rosemary Parmesan Pull-Apart Rolls are your new go-to. We start with refrigerated biscuits (yep, the pantry hero), then drench the pieces in The Olive Leaf Rosemary Olive Oil and a savory blend of Parmesan, garlic, and herbs. They bake up golden on the outside, soft in the middle, and wildly fragrant—perfect with soup, pasta, or a holiday roast.

Why this works

• Flavored olive oil = instant depth. Rosemary Olive Oil infuses every bite without chopping herbs.
• Muffin-tin method. Individual portions bake evenly and get crispy edges.
• Two cheeses, big payoff. A melty mozzarella blend for pull, plus nutty Parmigiano Reggiano for flavor.

Ingredients

• 2 (7.5-oz) tubes refrigerated biscuits (Pillsbury Grands Homestyle, not flaky)
• 3 Tbsp The Olive Leaf Rosemary Olive Oil
• 1/2 cup shredded pizza-cheese blend (with mozzarella)
• 1/2 cup finely grated Parmigiano Reggiano
• 1 tsp garlic salt
• 2 tsp Rosa Maria seasoning (or your favorite Italian herb blend)
• 1/2 tsp onion powder
• 1 tsp dried parsley

Directions

1. Prep. Heat oven to 350°F. Grease a 12-cup muffin tin.
2. Cut & season. Quarter each biscuit and place pieces in a large bowl. In a small bowl, whisk Rosemary Olive Oil with garlic salt, Rosa Maria seasoning, onion powder, and parsley.
3. Toss with cheese. Pour the seasoned oil over the biscuit pieces; add both cheeses. Toss with your hands until everything is coated and cheesy bits cling to the dough.
4. Fill & bake. Divide the mixture among the muffin cups (use any cheesy bits left in the bowl to top the cups). Bake 15–17 minutes, until puffed and golden.
5. Serve. Cool 2 minutes, then run a knife around edges and serve warm.

Make it your way

• Extra rosemary pop: Finish with a light drizzle of Rosemary Olive Oil when the rolls come out of the oven.
• Garlic lovers: Add 1–2 minced garlic cloves to the oil mixture.
• Spicy twist: Sprinkle with crushed red pepper before baking.
• Cheese swap: Try Asiago or Pecorino Romano for a sharper bite.

What to serve with

Tomato soup, roasted chicken, pasta night, or a holiday grazing board. These also reheat nicely at 300°F for 5–7 minutes.