Elements:
- one package of Frozen Yeast Rolls – the form that need to rise before baking.
- 2 Tbs olive oil
- two ½ Cups mushrooms – thinly sliced
- Salt to taste
- ¼ Cup Butter – melted – Plus extra solid butter for greasing the dish
- 4 strips bacon – cooked crispy (optional) and crumbled
- two cups Mozzarella Cheese – Shredded
- 2 Tbs Chives – chopped
- one tsp dried Thyme
- ¼ Parmesan cheese – freshly grated
- pepper and salt to taste
Guidance:
- Lay the yeast rolls out on the counter until they are completely thawed (about an hour or two). In the meantime, grease a 9×9 casserole dish with butter.
- In a skillet over medium heat – heat the olive oil. Add in mushrooms and sautéuntil finally soft. the last two minutes add in the garlic. Salt the mushrooms.
- Once the yeast rolls are thawed, cut them in half and make a layer of these yeast rolls in the bottom of your casserole dish. Using a pastry brush, brush with melted butter.
- Sprinkle the yeast rolls with 50 percent of the crumbled bacon, fifty percent of the mozzarella Cheese, half of the chives and 50 % of the thyme. Place the remainder of the yeast rolls and repeat. Top with the parmesan cheese.
- Set the rolls apart to rise until finally doubled – about an hour more or less.
- When doubled, preheat the oven to 375 and then bake for 12-15 minutes. (Position a sheet pan beneath these whilst they bake to prevent spilling onto oven).
- Gently take out from the oven and and set aside a few minutes. Once cooled Garnish with refreshing cracked pepper and kosher salt.