Home Cooks > Recipes > Cheesy Rosemary Crunch Bread
1-1/2 cups Kikkoman Panko Bread Crumbs or Whole Wheat Panko
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
5 tablespoons butter, melted
1-1/2 tablespoons minced fresh rosemary
1 teaspoon granulated garlic (or 1 1/4 teaspoons garlic powder)
Nonstick cooking spray
2 cans refrigerated biscuits (20 regular-size biscuits)
1 cup shredded mozzarella cheese
1/2 cup shredded asiago cheese
- Preheat oven to 375°F. In a bowl, mix panko, Italian seasoning and salt together. In a separate bowl, mix butter, rosemary and garlic together.
- Spray a Bundt pan with nonstick cooking spray. Dip biscuits in butter mixture and gently roll in panko mixture. Lay 10 biscuits in the pan, overlapping to make first layer. Cover with 3/4 cup mozzarella and all the asiago . Repeat with remaining biscuits to make a second layer.
- Bake 15-18 minutes or until biscuits are firm to the touch and edges are lightly golden. Sprinkle with remaining 1/4 cup mozzarella and bake for 1 minute more.
- Run a knife around the edges of the pan and invert onto a serving plate. Great served with extra butter.
From Tresa H., winner of the "Crank Up the Crunch" Panko Recipe Contest in the side dish category.