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Cheesy Rosemary Crunch Bread

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1-1/2 cups Kikkoman Panko Bread Crumbs or Whole Wheat Panko
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
5 tablespoons butter, melted
1-1/2 tablespoons minced fresh rosemary
1 teaspoon granulated garlic (or 1 1/4 teaspoons garlic powder)
Nonstick cooking spray
2 cans refrigerated biscuits (20 regular-size biscuits)
1 cup shredded mozzarella cheese
1/2 cup shredded asiago cheese


  1. Preheat oven to 375°F. In a bowl, mix panko, Italian seasoning and salt together. In a separate bowl, mix butter, rosemary and garlic together.
  2. Spray a Bundt pan with nonstick cooking spray. Dip biscuits in butter mixture and gently roll in panko mixture. Lay 10 biscuits in the pan, overlapping to make first layer. Cover with 3/4 cup mozzarella and all the asiago . Repeat with remaining biscuits to make a second layer.
  3. Bake 15-18 minutes or until biscuits are firm to the touch and edges are lightly golden. Sprinkle with remaining 1/4 cup mozzarella and bake for 1 minute more.
  4. Run a knife around the edges of the pan and invert onto a serving plate. Great served with extra butter.


From Tresa H., winner of the “Crank Up the Crunch” Panko Recipe Contest in the side dish category.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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