Directions
- 1Place parchment paper in the bottom of the slow cooker.
- 2Place frozen dinner rolls on top of the parchment paper.
- 3Cover the slow cooker and cook on low for 1 1/2-2 hours until the rolls have doubled in size.
- 4Drizzle garlic olive oil over the rolls.
- 5Spread the oil evenly over the rolls with a silicone brush.
- 6Make indentations in the rolls using your fingers.
- 7Sprinkle fresh thyme over the rolls.
- 8Sprinkle fresh rosemary over the rolls.
- 9Add sun-dried tomatoes.
- 10Sprinkle with Maldon sea salt flakes.
- 11Cover the slow cooker with a paper towel and the lid.
- 12Cook on high for 1 hour.
- 13Remove the paper towel and lid.
- 14Sprinkle shredded parmesan cheese over the rolls.
- 15Sprinkle shredded mozzarella cheese over the rolls.
- 16Cover again with a paper towel and lid.
- 17Cook until the cheese is melted.
- 18Remove and slice into portions.
Ingredients
- 14 frozen dinner rolls
- 2 tablespoons garlic olive oil
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 handful sun-dried tomatoes
- 1 pinch Maldon sea salt flakes
- 1 handful shredded parmesan cheese
- 1 handful shredded mozzarella cheese
- 1 paper towel
Equipment
slow cookerparchment papersilicone brushbowl
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