| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Not, Sent |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Packed fresh basil |
| 3/4 |
c |
Pine nuts or almonds |
| 3 |
tb |
Olive oil |
| 2 |
lg |
Garlic cloves; minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Grated Romano cheese |
| 1/3 |
c |
Diced pimiento |
| 2 |
|
1-lb loaves frozen bread dough; thawed |
|
|
Fresh basil sprigs; optional |
INSTRUCTIONS
In a blender container or food processor bowl combine the 1 cup basil, pine
nuts or almonds, 1 tbsp of the olive oil,garlic, salt and pepper. Cover and
blend or process until mixture is finely minced. Place mixture in a bowl;
stir in Parmesan chese, Romano cheese and pimiento. Set aside.
Lightly grease a 13x9x2-inch pan. Roll each of the loaves to an 8x8-inch
square. Brush squares lightly with remaining1 tbsp olive oil. Spread half
of the filling on each of the squares. Roll up each square, jello-roll
style. Seal seam. slices each roll into 8 equal pieces (16 total). Place in
prepared pan. Cover and let rise until nearly double (45 minutes to 1
hour). Bake in a 375° oven for 30 minutes or till golden. Cool slightly;
remove from pan. Serve warm.
Recipe by: Grace Eckstorm - Better Homes and Gardens - December
Posted to recipelu-digest Volume 01 Number 328 by The Taillons
<taillon@earthlink.net> on Nov 29, 1997
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