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“Cute and simple to prepare in a snap for a dinner party. These look really nice when they are baked and have a nice aroma. I have also used a Rosemary Lime Vinaigrette in this which was wonderful. Adapted from an old issue of Southern Living.”

Ingredients Nutrition

  • 2 (12 ounce) cans refrigerated buttermilk biscuits (such as Pillsbury)
  • 34 cup Italian salad dressing (not creamy, or other vinaigrette type dressing of your choice)
  • 3 tablespoons parmesan cheese, grated
  • 12 teaspoon poppy seed
  • 12 teaspoon sesame seeds


  1. Preheat oven to 400F and grease a muffin tin pan.
  2. Separate biscuits and dip each into Italian salad dressing to coat lightly (don't drench them).
  3. Fold biscuits in half.
  4. Take two of the folded biscuits and place them together, seam side down into one muffin tin.
  5. Repeat with remaining biscuits (you will fill 10 of the muffin tin holes).
  6. Mix together remaining ingredients and sprinkle over the rolls in the pan.
  7. Bake until golden- approx 10-12 minutes (don't let burn- time will vary slightly based on the brand of rolls you use).

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