Croissant Parmesan Parsley Rounds

Ingredients:

½ C grated parmesan cheese
1/3 C (shy) Duke’s mayonnaise
1/8 C basil flavored oil
1/8 t pepper
½ t kosher salt
¼ C loosely packed chopped fresh parsley
1 sheet of either the croissant dough, or puff pastry.

Method:

• Unroll dough onto floured surface. Using a spatula, slather about ¾ of the mixture all the way to the edge. Roll from the long side. Cut into 12 even pieces. Put into greased muffin tin. Bake as directed on dough container. I cooked mine at 375 degrees F for 10 minutes. Can slather the tops with a bit more of the remaining mayo mixture, while still hot, before serving.
• *You can use either the sheets of croissant dough, or puff pastry, or sheets of pizza dough. I think my preference in puff pastry!