Hubby came up with this one as an experiment. Roasted garlic is milder and without the aftertaste. You end up with a golden brown garlic cheese loaf.
- 1 head of garlic
- some butter
- grated cheese
- 1 roll of Pillsbury dough
- a little milk
Slice the top off the head of garlic so you can see each clove and pour some oil over it. Wrap the garlic in foil and roast for 40 minutes at 375F. Extract the soft garlic cloves and mash them with some butter.
Spread the garlic butter on the dough sheet and sprinkle grated cheese over it. Roll up, seal the ends with milk, and brush milk over the top. Bake on a greased cookie sheet for 20 minutes at 375F.
You need the whole head of garlic, not just one clove. Years ago, Martha made the mistake that a clove of garlic was the whole head and created a toxic salad with multiple heads of garlic, but you do actually need the head of garlic for this recipe.