1 1/2 cups all-purpose flour
5 teaspoons baking powder
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons dried parsley
1 teaspoon dried rosemary
2 teaspoons dried oregano
1/2 teaspoon dried basil
1/4 cup garlic powder
1/8 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1/8 teaspoon salt
1/8 teaspoon dried basil
1/4 teaspoon dried roasted bean
1 1/2 tablespoons olive oil
1 cup heavy cream
1 cup chopped onion onions
2 cloves garlic, minced
3 cloves crushed red pepper flakes
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 8x8 inch baking pan.
In a medium medium bowl, stir together flour, baking powder, oil, salt, garlic powder, parsley, rosemary, oregano, basil and garlic powder until evenly blended. Mix together bowl, butter, eggs, olive oil and cream. Stir into mixture well. Roll mixture into 2 equal rolls, place in greased baking pan.
Bake in preheated oven for about 30 minutes. Check to see that it is lightly browned and juices run clear. In a small mixing bowl, mix together cream, butter, onions, garlic, pepper flakes and reserved basil. Pour this mixture over warm spring roll.
Bake for about 30 more minutes. Remove from oven and immediately place