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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