Alright, let me just say it — I used to hate wasting food. But crusts? Oh, they were my weakness. Every time I made sandwiches for the grandkids, those little trimmed edges would pile up on the counter like breadcrumbs from a fairy tale. I’d try to save them, maybe feed the birds or toss them into a meatloaf. But more often than not? Into the trash they went. Ugh, the guilt.
One day I got tired of feeling bad about it and decided to experiment. I was already melting butter for garlic bread — and I thought, well shoot, why not treat the crusts like dough? I rolled ‘em up, threw them in a muffin tin, poured that buttery garlic mix over the top, and prayed to the carb gods. Try our Sugar Snails next.
Friends. These turned out so good I didn’t even make the garlic bread.
Why You’ll Love These Little Golden Beauties
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They’re made from scraps — but taste like gold.
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Perfect for dipping into soup, pasta, or just plain ol’ snacking.
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Crispy edges, buttery middles, garlicky goodness in every bite.
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Quick to make — no fancy steps, no dough rising, no fuss.
And if your kids normally wrinkle their noses at crusts? Just don’t tell them what they are. You’ll be fine. If you like this, you'll love our drunk pecan pie bread pudding.
Ingredients (and a few notes from my kitchen)
You only need a few things — nothing wild, promise:
More easy dinners you might like
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Crusts from one loaf of sandwich bread
(Honestly, any bread works. White, wheat, even that honey oat one — it’s all fair game.) -
½ cup melted butter
Salted is my go-to, but if you’ve only got unsalted, just bump up the salt a smidge. -
¼ cup grated Parmesan cheese
The real kind is lovely, but that green shaker bottle has saved me more times than I care to admit. -
2 garlic cloves, minced
Or use pre-minced from the jar — ain’t no shame. -
1½ teaspoons Italian seasoning
If you don’t have it, just pinch a little oregano, basil, and thyme together. -
1 teaspoon salt + black pepper to taste
Want to mix things up?
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Swap butter for olive oil if you’re dairy-free.
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Add red pepper flakes for a little kick.
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Sprinkle with shredded mozzarella for a melty-cheesy moment.
How to Make ‘Em (You Got This)
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Preheat that oven to 350°F.
Grease your muffin tin — I usually swipe a little butter in each cup with a paper towel. -
Mix the good stuff.
Butter, parmesan, garlic, seasoning, salt, pepper — mix it all up in a small bowl. Try not to eat it with a spoon (I dare you). -
Roll the crusts.
Take those crusts and roll ‘em up into little spirals. They don’t have to be perfect. Just get ‘em in the muffin tin like cozy little snails. -
Smash them down gently.
Use the back of a spoon or a small cup to press them down a bit — it helps them stay together and makes room for all that buttery business. -
Spoon the garlic butter over each one.
Make sure every roll gets love. Don’t skimp. -
Bake for 9–11 minutes.
You’re looking for golden tops and that delicious smell of garlic bread wafting through the house. -
Serve warm.
With soup, with salad, with marinara for dipping… or straight from the pan while standing at the counter. I’m not judging.
A Few Fun Variations
Because once you’ve made these once, you’ll start dreaming up new ways to dress ‘em up: For another easy option, see our Slow Cooker Savory Bread Pudding with Sausage and Cheese.
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Cheddar & Chive Rolls: Mix sharp cheddar into the butter and sprinkle chopped chives on top.
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Sweet Cinnamon Crunch: Use melted butter, cinnamon, and sugar instead of garlic — kind of like poor man’s sticky buns.
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Mini Pizza Bites: Add a dab of marinara and shredded mozzarella before baking.
Leftovers? (Ha, good luck.)
If — and that’s a big if — you’ve got extras:
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Store in an airtight container at room temp for 2–3 days.
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Reheat in a low oven (300°F-ish) for 5 minutes to get the crisp back.
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Or toss ‘em in the air fryer for a hot minute. Literally.
From My Kitchen to Yours
I know it sounds silly to get emotional over bread crusts, but there’s something special about taking what used to be trash and turning it into something cozy, crispy, and comforting. Feels a bit like a metaphor for life, doesn’t it? You might also like our Chicken Alfredo Garlic Bread Pizza.
Anyway, I’d love to hear if you make these. Tag me, message me, or just shout it from the kitchen. Did you put a twist on it? Did your kids finally eat crusts without a single complaint? Tell me everything. Try our Orleans Bread Pudding next.
And hey — next time you’re about to toss those crusts? Save ‘em. You’ve got garlic rolls to make. If you like this, you'll love our Grandma’s Style Bread Pudding with Warm Vanilla Sauce.
Sandwich Crust Garlic Rolls
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Ingredients
- crusts of 1 loaf sandwich bread
- 1/2 cup butter, melted
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- Ground black pepper, to taste
Instructions
- Preheat oven to 350°F and grease a muffin tin with butter or nonstick spray.
- In a small bowl, mix together melted butter, Parmesan, garlic, Italian seasoning, salt, and pepper.
- Roll each sandwich crust into a spiral and place into muffin tin cups.
- Press the rolls down gently using the bottom of a cup or back of a spoon.
- Spoon the garlic butter mixture over each roll.
- Bake for 9–11 minutes or until tops are golden and crisp.
- Serve warm.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
