Ingredients:
8 to 10 day-old dinner rolls or slices of bread, cut into 1-inch pieces
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons fresh parsley, finely chopped (optional)
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper

Directions:
Pre-heat oven to 400 degrees.

Cut the bread into cubes about ¾ to 1-inch in size, and remove crusts if desired. Toss all the ingredients in a large bowl until evenly coated. Arrange the cubes individually on a sheet pan and bake in the oven for about 8 to 10 minutes until golden brown. Remove and serve immediately. Croutons will keep fresh in an airtight container for 5 to 7 days, or in the freezer for several months.