SLOW COOKER ITALIAN DINNER ROLLS

 1 tbsp cornmeal

1 can (11 oz) Pillsbury® refrigerated crusty French loaf

 

2

tablespoons butter, melted

 

1

teaspoon Italian herb blend

1/2

teaspoon salt

Line 3- to 3 1/2-quart slow cooker with sheet of cooking parchment paper. Sprinkle cornmeal in bottom of parchment-lined slow cooker.

Cut loaf of dough crosswise into 7 pieces to make rolls. Arrange rolls in slow cooker. In small bowl, mix melted butter, herb blend and salt. Brush over rolls.

Cover; cook on High heat setting 1 hour 40 minutes to 1 hour 50 minutes or until rolls are golden brown around edges and cooked through in center.

This is a Pillsbury recipe.