| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Breads |
12 |
Servings |
INGREDIENTS
| 3 |
oz |
Pkg cream cheese, softened |
| 1 |
ts |
Minced fresh chives, or green onion tops |
| 1 |
pk |
Pillsbury Hot Roll Mix |
| 1/2 |
c |
Chopped pine nuts or almonds |
| 1 |
tb |
Minced fresh parsley OR |
| 1 |
ts |
Dried parsley |
| 1/2 |
ts |
Dried basil leaves |
| 1/2 |
ts |
Dried tarragon leaves |
| 1/4 |
ts |
Garlic powder |
| 1 |
c |
Water heated to 120 to 130 degrees |
| 2 |
tb |
Butter, softened |
| 1 |
|
Egg white |
| 1 |
ts |
Milk |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
FILLING
ROLLS
TOPPING
In small bowl, combine filling ingredients; mix well, refrigerate. Grease
13 x 9" pan. In large bowl, combine flour mixture with yeast from foil
packet, pine nuts, parsley, basil, tarragon and garlic powder; mix well.
Stir in hot water, butter and egg until dough pulls away from sides of
bowl. Turn dough out onto lightly floured surface. With greased or floured
hands, shape dough into a ball. Knead dough 5 minutes until smooth,
sprinkling with additional flour if necessary to reduce stickiness. Cover
dough with large bowl; let rest 5 minutes. Divide cream cheese mixture into
12 equal pieces; flatten each to a 3" circle. Place cheese piece on center
of each circle. Wrap dough around cheese, pressing edges of dough to seal.
Place rolls, seam side down, in greased pan. Cover loosely with greased
plastic wrap and cloth towel. Let rise in warm place for 30 minutes or
until doubled in size. Heat oven to 375 degrees. Uncover dough. In small
bowl, beat egg white and milk until well blended. Brush over rolls.
Sprinkle with Parmesan cheese. Bake for 20 to 30 minutes or until golden
brown. Serve warm.
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