Mozzarella Stuffed Garlic Rolls

Allow Rhodes roll dough balls to sit on a flat surface until thawed, but still a bit cool. Then stretch each circle and curl it around a mini mozzarella ball. Seal the dough around the cheese and smooth it into a ball again. Repeat 15 more times.

Melt butter for a few seconds in the microwave. Then add garlic powder, salt, basil, rosemary and onion powder. Roll each ball in the melted butter mixture, coating well.

Arrange rolls in a large 10 or 11 inch springform pan, leaving room for rising, and scrape remaining butter and seasonings over the top of the rolls. Sprinkle with Parmesan cheese, goat cheese crumbles, kosher salt and Italian seasoning.

Cover the pan loosely with some greased plastic wrap. Set in a warm place to rise for 2-2 1/2 hours or until doubled in size. At the end of the rising period, preheat your oven to 350 F.

Remove plastic wrap, and place springform pan on a cookie sheet, and slide into the preheated oven. Bake for 25 minutes, or until rolls are golden brown. Release collar on springform pan before serving hot.