Ingredients:
18 Rhodes Dinner Rolls, thawed but still cold 1/2 cup butter or margarine, melted 1/4 cup fresh thyme, finely chopped 1/4 cup fresh rosemary, finely chopped 1/4 cup fresh parsley, finely chopped 1 cup grated Parmesan cheese 1 pound sausage, cooked, crumbled and drained

Instructions:
Flatten each roll into a 4-inch circle. Place butter in a shallow bowl. Combine herbs and cheese and place in another shallow bowl. Coat each dough circle with butter and then with cheese mixture. Arrange 6 dough circles evenly in a large sprayed Bundt pan, to cover the bottom. Circles will overlap. Sprinkle half the cooked sausage over dough. Repeat with 6 more dough circles and the remaining sausage. Add last 6 dough circles to the top to cover sausage. Cover with plastic wrap and let rise until almost double. Remove wrap and bake at 350 degrees for 35-40 minutes. Cover with foil for the last 10 minutes of baking. Remove from oven and invert onto serving platter.