I bought myself something I’ve been desperately wanting….a cast iron pan. Meet my new 12″ Lodge cast iron skillet!
Ain’t she a beauty! For it’s kitchen debut I decided to make these rolls from one of my favorite blogs.
We didn’t have rosemary, so I used Tastefully Simples dried tomato and garlic pesto mix. It turned out fabulous and was the perfect pairing for our spaghetti.
Here is the original recipe: http://thepioneerwoman.com/cooking/2009/10/buttered-rosemary-rolls/