Zesty Sausage Bundt
- 18 Rhodes Dinner Rolls, thawed but still cold
- 1/2 cup butter or margarine, melted
- 1/4 cup fresh thyme, finely chopped
- 1/4 cup fresh rosemary, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 cup grated Parmesan cheese
- 1 pound sausage, cooked, crumbled and drained
- Flatten each roll into a 4-inch circle. Place butter in a shallow bowl. Combine herbs and cheese and place in another shallow bowl. Coat each dough circle with butter and then with cheese mixture. Arrange 6 dough circles evenly in a large sprayed bundt pan, to cover the bottom. Circles will overlap. Sprinkle half the cooked sausage over dough. Repeat with 6 more dough circles and the remaining sausage. Add last 6 dough circles to the top to cover sausage. Cover with plastic wrap and let rise until almost double.
- Remove wrap and bake at 350u0b0F for 35-40 minutes. Cover with foil last 10 minutes of baking. Remove from oven and invert onto serving platter.
dinner rolls, butter, fresh thyme, fresh rosemary, fresh parsley, parmesan cheese, sausage
Taken from www.epicurious.com/recipes/member/views/zesty-sausage-bundt-50061741 (may not work)