Hot Rosemary and Cheese Bread

Country music group Little Big Town's Kimberly Schlapman shares her recipe for rosemary and Parmesan-cheese bread.
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Cook time: 20 minutes | Yield: 4 buns


  • 1 pizza dough, storebought
  • Olive oil for brushing
  • Salt to taste
  • Pepper to taste
  • 1 cup shredded Brook cheese
  • ½ cup shredded Parmesan cheese
  • 1 teaspoon dried rosemary
  • 1 teaspoon red crushed pepper


Preheat oven to 400° F.

In a bowl, mix the cheeses.

Roll out dough to a 9x12-inch rectangle. Brush with olive oil. Sprinkle cheese mixture evenly over entire dough. Sprinkle red crushed pepper and black pepper on top.

Roll the dough up and cut into 4 loaves. Place on a parchment-lined sheet tray and bake for 20 minutes until they are golden brown.

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