• 2 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Lightly coat an 882-inch baking pan with nonstick cooking spray; set aside. In a small bowl combine tomato, mozzarella cheese, garlic, and basil; set aside.

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  • Divide bread dough into 12 portions. On a lightly floured surface, flatten each dough portion to a 3-inch round. Spoon about 1 tablespoon of the tomato mixture into center of each dough round; shape dough around tomato mixture into a ball, pinching the dough together to seal.

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  • Place rolls, seam sides down, in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Lightly brush tops of rolls with milk and sprinkle with Parmesan cheese.

Instructions Checklist
  • Preheat oven to 375°F. Bake about 20 minutes or until tops are golden brown. Cool in pan on a wire rack for 20 minutes. Serve warm.

Seeded Pull-Apart Rolls:

Lightly grease a 10-inch fluted tube pan; set aside. In a shallow dish combine 1 egg white and 1 tablespoon water. In a small bowl combine 1/4 cup flax seeds; 3 tablespoons sesame seeds, toasted; 2 tablespoons poppy seeds; and 1 tablespoon cumin seeds, toasted. Divide one 16-ounce loaf frozen whole wheat bread dough, thawed, into 36 portions. Roll each portion of dough into a ball. Roll each ball in egg-white mixture, allowing excess to drip off. Roll in seed mixture to coat. Place coated rolls in prepared tube pan. Cover and let rise in a warm place until nearly double in size (30 to 60 minutes). Preheat oven to 375°F. Bake for 20 to 25 minutes or until rolls sound hollow when lightly tapped. Invert onto a wire rack. Serve slightly warm or cool. Makes 12 servings.Per serving: 140 cal., 5 g total fat (0 g sat. fat), 0 mg chol., 216 mg sodium, 20 g carbo., 3 g fiber, 6 g pro.Exchanges: 1.5 Starch, 0.5 Fat

Gremolata-Stuffed Parker House Rolls:

Lightly grease a baking sheet; set aside. In a small bowl combine 1/2 cup snipped fresh flat-leaf parsley, 2 tablespoons finely chopped walnuts or pecans, 1 tablespoon finely shredded lemon peel, and 4 to 6 cloves garlic, minced; set aside. Divide one 16-ounce loaf frozen whole wheat bread dough, thawed, into 16 portions. On a lightly floured surface, flatten each dough portion to a 3-inch round. Using the dull edge of a table knife, make an off-center crease in each dough round. Spoon about 2 teaspoons of the parsley mixture onto the small side of each round. Fold larger side over parsley mixture along the crease; press folded edge firmly. Place rolls, large halves up, 2 to 3 inches apart on prepared baking sheet. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Preheat oven to 375°F. Bake for 12 to 15 minutes or until golden brown. Serve warm. Makes 16 rolls.Per serving: 83 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 159 mg sodium, 14 g carbo., 1 g fiber, 4 g pro.Exchanges: 1 Starch

Nutrition Facts

110 calories; 2 g total fat; 0 g saturated fat; 2 mg cholesterol; 243 mg sodium. 19 g carbohydrates; 2 g fiber; 5 g protein;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0