Cause if there is, I think I need it. Every year I plant a handful of Basil plants and every year, I have the poor things picked down to baby leaves before we even get to July. I need Basil
Twinkie Curry and Cheeto rehab. At the rate I’m going I am going to have to buy every basil plant at the store come Spring each year. The first year it was one plant. It wasÂ a mild addiction. I used fresh basil in spaghetti sauces and in tomato sandwiches and periodically went out and just crushed a leave in my fingers and smelled it,. Then I would be caught sniffing my hands for hours afterward. Talk about awkward.Â The next year I bought three. That was when I ventured out into making homemade pesto and using the Basil on anything involving tomatoes and cheese. there was also the time I was found on the back porch by my husband, late at night, with my head buried in the basil leaves and suspicious green streaks around my mouth. But we don’t talk about that. It traumatized him. This year I bought five plants. They are already nubs. I think I have been doing sleepwalking basil eating. that or my love of Caprese has also turned into a serious addiction.
Todays recipe probably doesn’t help if I were to deny a Caprese problem.
Everyone knows what Monkey Bread is right? Well, with my mind wrapped firmly around the idea of “pant pant drool drool… what else can I do with basil? Slurp slurp.. BASSSSIIILLLLLLLL”Â the idea occurred to me that a version of Caprese would make a good Monkey bread. So I tried. I tried first stuffing rolls with a yummy Sun dried Tomato Bruschetta topping I have but that didn’t work. Too oily and the rolls wouldn’t seal. So instead I took rolls, stuffed them with a mix of sun dried tomatoes, fresh Basil and mozzarella. Then I sprinkled it with Parmesan cheese and Italian seasoning , drizzled the whole thing with garlic butter and baked it. Oh my God. Talk about cheesy basily (yes that is now a word cause I said so 😛 ) Heaven. Between the tart chewy sun dried tomatoes, the gooey cheese, that wonderful
addictive Basil and the garlic butter and oh yeah the soft yeasty rolls, this was so full of flavor it should have been illegal. I’m glad it wasn’t though or I’d be in jail for eating three of them in quick succession. What!? I was hungry! My husband never feeds me. He’s mean like that. Plus, I can’t tell all of you what it tastes like If I haven’t tried it. Right? Of course right. 😀
So give this a try. If you have a thing for Caprese or just love cheese, I think you’ll love this one. 🙂 Enjoy!
Caprese Stuffed Rolls
Monkey Bread Style
- 28 frozen raw store bought yeast rollsÂ
- 1 pound block mozzarella cheese, cut into 28 cubes
- 28 to 56 fresh basil leaves (depends on the size of the leaves how many you will need)
- 28 bite sized sun dried tomato pieces
- 1 stick (1/2 cup) SALTED butter
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- Grated Parmesan cheese and Italian seasoning for sprinkling
- Thaw the rolls on a greased piece of foil or waxed paper.
- When rolls are thawed, preheat your oven to 350 degrees. Grease a monkey bread pan or any circular straight sided and flat bottomed baking pan.
- Take each roll and with your hands, flatten out into a circle. On each roll, put one to two basil leaves, a chunk of the mozzarella and a piece (or two if small) of the sun dried tomato. Press the roll around the cheese, making sure to seal well so they don’t pop open as they bake.
- In a microwave safe bowl, melt the salted butter, garlic powder and red pepper (if using) on high. Should take about 60 seconds. Stir well to mix
- Make a layer of the stuffed rolls in the greased pan. Drizzle liberally with the garlic butter.Â Sprinkle with Parmesan cheese and Italian seasoning.Â Make one more layer. Drizzle with the rest of the garlic butter. Sprinkle with more Parmesan and Italian seasoning. Bake at 350 until puffed and golden brown on top. Let sit in the pan for about 3 to 5 minutes then invert over a large plate. Eat until you’re going to burst. 😀