Holiday Wreath Rolls

• 1/2 cup butter, melted, plus 4 tablespoons, melted, for brushing
• 1 cup finely grated Pecorino cheese
• 2 cloves garlic, chopped
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 2 (7 1/2- ounce) cans store-bought buttermilk biscuits

1. Adjust the oven racks to the middle of the oven.
2. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter.
3. Combine the cheese, garlic, and herbs in a small bowl.
4. Set aside.
5. Open the biscuit cans and separate each biscuit.
6. Roll the biscuits into balls.
7. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered.
8. Place into the prepared pan.
9. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough.
10. The balls of dough will overlap.
11. Place in the oven and bake for 35 minutes.
12. Cool in the pan then turn out onto a cake pedestal.
13. Allow guests to use their hands to break off a roll to enjoy.

butter, pecorino cheese, garlic, parsley, thyme, rosemary, buttermilk

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/holiday-wreath-rolls-recipe.html (may not work)