ingredients:

• 1 package of bakerly brioche dinner rolls
• 7 tablespoons unsalted butter
• 1 tablespoon chia seeds
• 1 tablespoon sesame seeds
• 1 large shallot diced
• 5 garlic cloves minced
• 3 tablespoons fresh parsley, finely chopped
• Salt and pepper to taste
• 16 fresh or canned escargot, removed from shell
• 2 cup freshly grated parmesan cheese

instructions:

1. Place bakery brioche dinner rolls in 9 x13 inch baking pan, melt 3 tbsp of butter and paint on top of rolls and sprinkle with sesame and chia seeds.
2. In medium skillet on medium heat combine remaining butter, shallots, garlic and parsley. Cook 3-4 minutes until shallots have softened.
3. Reduce heat to low, add escargot, and cook for 10 minutes gently stirring with a wooden spoon. Add salt and pepper to taste.
4. Bake bakerly brioche rolls at 325 F for 5-6 minutes to warm, then remove from the oven.
5. Fill holes in the center of the rolls with grated parmesan. Scoop the escargot filling into the bread holes.
6. The last step is to enjoy, bon appétit!