Ingredients

• 1 loaf (1 pound) frozen bread dough, thawed
• 24 cubes part-skim mozzarella cheese (3/4 inch each), about 10 ounces
• 3 tablespoons butter, melted
• 2 teaspoons minced fresh parsley
• 1 garlic clove, minced
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons grated Parmigiano-Reggiano cheese

Preparation

1. Divide dough into 24 portions.
2. Shape each portion around a cheese cube to cover completely; pinch to seal.
3. Place each roll in a greased muffin cup, seam side down.
4. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
5. Preheat oven to 350°.
6. In a small bowl, mix butter, parsley, garlic, Italian seasoning and pepper flakes.
7. Brush over rolls; sprinkle with cheese.
8. Bake 15-18 minutes or until golden brown.
9. Cool 5 minutes before removing from pans.
10. Serve warm.

Yield: 2 dozen.