Triple Cheese Bread

36 frozen dinner rolls (1 bag), such as Rhodes

¼ cup olive oil

¾ stick butter, meltedbread

1 teaspoon garlic powder

½ teaspoon cayenne powder

1 cup grated parmesan cheese

1 cup sharp cheddar cheese, finely shredded

½ cup Romano, grated

½ cup dried chives

1 teaspoon dried rosemary

1 teaspoon black pepper

Thaw rolls at room temperature on wax paper to "semi-puffy" stage, (about 1½ to 2 hours).

Heat oven to 350 degrees. Coat a bundt pan with cooking spray.

In small bowl, combine olive oil, butter with garlic and cayenne powders.

In shallow dish, combine parmesan, cheddar, Romano, chives, rosemary and black pepper.

Using a fork, dip and stir each roll in butter mixture, then coat with cheese mixture. Layer rolls into pan. Sprinkle any leftover cheese on top. Bake 25-30 minutes; let cool.

Run sharp knife around edges, invert on dish. Serve with flavored butter or olive oil and additional grated cheese, if desired.

Serves 18.

Cook's note: Good with Pinot Noir, Merlot or any strong red wine.

Nutrition values per serving: 320 calories, 16 g fat (6 g saturated), 34 g carbohydrates, 0 fiber, 11 g protein, 25 mg cholesterol, 480 mg sodium.