Ingredients:
- 1 loaf (1 pound) frozen bread dough – thawed
- 1 10 oz block part-skim mozzarella cheese – cut into 24 cubes
- 3 tablespoons butter – melted
- 1 clove L’epicurien Sweet Garlic with Herbs de Provence 7.4oz– minced
- 2 teaspoons finely chopped fresh parsley
- 1/2 teaspoon La Dalia Spanish Paella Seasoning 3.52oz
- pinch Camargue Camargue Fleur de Sel with Herbs de Provence 4.4 oz
- pinch French Farm Collection 3 Pepper Mix in a Grinder 4.9oz
- fresh herbs to garnish
- marinara sauce for serving
Directions:
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Begin by dividing the dough into 24 portions. Shape each dough ball around a cheese cube and cover completely. Pinch the dough together to seal.
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Place the rolls, seam side down on a parchment-lined baking sheet to form a tree shape. Cover loosely with plastic wrap and set in a warm place to rise until double in size: about 30 minutes.
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Preheat your oven to 350 degrees F.
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In a small bowl, mix together the melted butter, garlic, parsley, paella seasoning, salt, and pepper. Brush over the rolls.
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Bake for about 18 minutes or until golden brown.
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Decorate with fresh herbs, and serve with a marinara sauce for dipping.


