Italian Cheese Filled Rolls
|Walnuts||1⁄2 Cup (8 tbs), finely chopped|
|Grated cheese||2 Tablespoon (Romano Or Parmesan)|
|Basil leaves||1 Tablespoon|
|Refrigerated biscuits||10 Ounce (1 Can)|
|Provolone cheese/Mozzarella cheese||4 Ounce, cut into 10 3/4-inch cubes|
|Margarine/Butter melted||4 Tablespoon|
Heat oven to 375°F.
Lightly grease 10 muffin cups.
In small bowl, combine walnuts, Romano cheese and basil; blend well.
Separate dough into 10 biscuits.
Partially split each biscuit in half horizontally.
Insert 1 cube provolone cheese in center of each biscuit; firmly press edges to seal in cheese.
Dip biscuits in margarine; roll in walnut mixture, lightly pressing into dough.
Place in greased muffin cups.
Bake at 375°F. for 12 to 16 minutes or until golden brown.