1/2 cup (1 stick) butter
1/4 cup chopped parsley
1/4 teaspoon garlic salt
5 ounces Parmesan cheese, grated
3 (8 ounce) packages butterflake rolls

Finely chop parsley; melt butter and stir in parsley and garlic salt. Dip rolls once in seasoned butter, then into cheese. Arrange in vertical rows (standing on end) in a 12-cup Bundt pan or round mold. Bake at 350 degrees F for 30 minutes. Let rest in pan 5 minutes, then turn out onto a serving platter. Remove excess butter drips if necessary.

Serve immediately.

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