BREAD MACHINE SUN-DRIED TOMATO ROLLS
A short list of ingredients means you can get the dough for rich, flavorful rolls done in a dash.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 12
Number Of Ingredients 6
Steps:
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle. Do not use Delay cycle.
- Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.
- Lightly grease cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until almost double.
- Heat oven to 350°. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled.
Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Roll, Sodium 210 mg
ITALIAN SUN-DRIED TOMATO CHICKEN ROLLS
Skinless, boneless chicken breasts are stuffed with cheese, sun-dried tomatoes and fresh basil and simmered in the oven in chicken broth. Serve with a side of pasta and a nice green salad for a great meal!
Provided by Crazycook in PA
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Pound flat chicken breasts to 1/4 inch. Put cheeses, tomatoes, and basil on top and roll up jelly roll style and secure with string or tooth picks.
- Heat oven-proof skillet (preferrably iron) and add oil and sear the chicken until golden brown.
- Pour in chicken broth, cover and bake in oven for approximately 20 minutes or until meat thermometer reaches 170 degrees. Baste with broth. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 420.6, Fat 25.1, SaturatedFat 11.3, Cholesterol 115, Sodium 842.7, Carbohydrate 3.2, Fiber 0.4, Sugar 0.7, Protein 44
ITALIAN SUN-DRIED TOMATO ROLLS
Dough made from hot roll mix is filled with sun-dried tomatoes and reduced-fat Parmesan, cut into pinwheel-style rolls and baked until golden.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 12 servings.
Number Of Ingredients 3
Steps:
- Prepare hot roll mix as directed on package using 2 Tbsp. of the reserved oil from tomatoes. Roll out dough to 15x10-inch rectangle.
- Spread tomatoes evenly over dough. Mix grated topping and remaining 2 Tbsp. reserved oil; sprinkle evenly over tomatoes. Roll up dough from long end; press edges to seal. Cut crosswise into 12 slices.
- Arrange rolls, cut sides down, in 13x9-inch baking pan sprayed with cooking spray. Cover with towel. Let rise in warm place until doubled in size, about 30 minutes. Uncover rolls.
- Bake at 375°F for 20 to 25 minutes or until golden brown. Remove from pan. Cool on wire rack.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
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