Preheat oven to 400°. Cut rolls in half horizontally. Melt butter in a small saucepan over medium-low heat. Add minced garlic and dried Italian seasoning, and cook, stirring constantly, 1 to 2 minutes or until fragrant. Brush butter mixture on cut sides of bread. Place bread, cut sides up, on a lightly greased baking sheet. Bake 7 to 8 minutes or until lightly toasted.
Note: We used Chicago hard rolls from Publix. You could also use French bread rolls, a sliced French bread baguette, or any other small rolls from your grocery store.
This was fantastic. I used left over club rolls from a previous meal. The rolls went well with my lasagna. I had the rolls in the oven for the 8 min. Then I turned on the broiler for 1 min. They got toasty and brown. I will use the leftover rolls for croutons for my salads this week.
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