Ingredients
1
tablespoon cornmeal
1
can (11 oz) refrigerated Pillsbury™ Original French Bread
2
tablespoons butter, melted
1
teaspoon Italian herb blend
1/2
teaspoon salt
Preparation
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.
