WARNING: I just made these and they totally flattened out instead of holding their round shape like a dinner roll! I think my baking powder was old because the next time with new baking powder they were great again. Apparently this is common with this type of recipe. They still tasted great and seemed so much like bread, it's wild!

• Preheat oven to 400* and prepare a square pan:  either butter well or line with parchment paper.  I double the recipe and use a 11x14 pan or 2 squares or 2 pie plates.
• In a glass bowl add shredded cheese and cream cheese.
• Microwave for one minute.  Stir, then microwave again for another 30 seconds.  Stir and see if it needs another 30-60 seconds so it can come together well.  (By the way, I don't use my microwave much, but it works well for this recipe.  ***You could also heat and stir slowly on the stove on low heat.)
• Add the rest of the ingredients and mix in well.
• You can refrigerate for a bit to make them easier to shape and less sticky, but I just buttered my hands well, grabbed the dough, rolled into a ball (about golf ball size) and placed them in the prepared pan.
• Bake on the top oven rack for about 18 minutes or until they feel set and are golden brown.  (Your oven may run hotter than mine so check them a bit earlier.)  Serve with plenty of yummy butter!
• These rolls are very low in carbs!
• They were adapted from a few different recipes, but in this recipe you can see more about how to use this dough to also make pizza and other yummy variations too.  Basically it's all in how you shape it.
• We also sometimes use these rolls for sliders.  Just add some good-for-you lunch meat, organic lettuce and tomato, and homemade mayo.  YUM.