Food page - rolls
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Food Artichoke Appetizers 8 Rhodes Texas™ rolls, thawed & risen 14-ounce can artichoke hearts 1 cup mayonnaise 1 cup grated Monterey jack cheese 1 / 2 cup grated Parmesan cheese fresh parsley Drain artichokes and chop into small pieces. Mix artichokes, mayonnaise and cheeses in a sauce pan and heat just until bubbly. Press rolls together and roll into a 12 x 17-inch rectangle. Place on large baking sheet sprayed with non-stick cooking spray. Spread artichoke mixture over dough going all the way to the edges. Let rise for 15 minutes. Bake at 350°F 20 minutes or until light golden brown. Garnish with parsley. Cut into small wedges or strips. Raspberry Orange Rolls 1 package Rhodes AnyTime!™ Orange Rolls 1 cup raspberry pie filling cream cheese frosting (included with rolls) Remove frozen rolls from pan and spray the pan with non-stick cooking spray. Spread raspberry pie filling in the bottom of the pan. Return frozen rolls to pan, arranging evenly on top of raspberry pie filling. Put pan on a baking sheet and place in center of cold oven, then turn oven on to 350°F. Bake 35-40 minutes. Remove from oven and imme- diately invert onto serving platter. Spoon any pie filling left in pan over rolls. Drizzle with cream cheese frosting. 1 tablespoon dried basil or parsley, crushed 1 / 4 cup melted butter 1 / 4 cup grated Parmesan cheese 1 loaf Rhodes ™ white bread, baked, cooled, sliced into 8 pieces (may be baked day before) 8 ounces softened cream cheese 6 tablespoons sugar, divided Combine cream cheese, vanilla, pecans & 2 tablespoons sugar. Set aside. Blend eggs, milk, nutmeg and 4 table- spoons sugar. Set aside. Combine cornflakes with coconut. Set aside. Cut through top and along one side of each bread slice. Spread rounded tablespoon cream cheese filling inside 1 cup milk 1 cup crushed corn flakes 1/2 teaspoon nutmeg 1/2 cup shredded coconut 2 teaspoons vanilla 8 tablespoons coarsely chopped pecans 7 large eggs each pocket. Preheat lightly greased griddle to 325°F. Dip bread pockets into egg/milk mixture, then press into corn flake/coconut mixture, coating both sides. Cook until gold- en on each side. Serve warm with favorite syrup or topping. (Bread may be stuffed, wrapped, and frozen ahead of time.) FrenchToast Pockets Toast the holidays! Melt-in-your-mouth Frosty the Doughman is sure to delight. If you begin with frozen cinnamon rolls, you can frosty your snowman in just minutes. Or, pick up a ready-made pan of orange rolls and you can soon be reveling in baked- raspberry-bliss while relaxing next to a cozy, crackling fire. Whether it’s sweet or savory, the drifting aroma of melt- in-your-mouth bread is just meant for the snowy season. So, since you’ve no place to go, let it dough with these tasty traditions sure to become memorable favorites in your home. “Merry Christmas to all, and to all a good bite! ” hen the weather outside is frightful, your cozy kitchen can become a delighful retreat from the holiday hustle and bustle. , Tis the season, after all, to create new traditions and yummy yuletide comfort foods that will make friends and family think you’ve finally found grandma’s secret recipes! And speaking of hidden secrets, these easy-to-make, easy-to-bake holiday recipes share one of their own: all are made using quick and convenient frozen roll dough from the grocer’s freezer. (Shhh!) Frosty the Doughman 3 Rhodes ™ Cinnamon Rolls, thawed but still cold For bottom section of doughman, flatten first cinnamon roll with palm of your hand and place on a baking sheet sprayed with non-stick cooking spray. Unwind 3-inches of the second roll and cut off and set aside. Flatten this second roll and place above first. Unwind 6-inches of the last roll and cut off and set aside. Flatten this roll and place for the head. Using some of cut off dough, shape a hat for the doughman and place above head. Cover with plastic wrap and let rise for about 45 minutes. Bake at 350°F for 15-20 minutes, or until golden brown. Frost with cream cheese icing (included with rolls) and decorate with candies as desired. Seasoned Pull-Apart Rolls 36 Rhodes ™ White Dinner Rolls, thawed but still cold 1 tablespoon herb seasoning blend 1 tablespoon dried oregano, crushed Thoroughly combine seasoning blend and herbs. Arrange 12 rolls in bottom of 10” X 4” tube pan sprayed with non-stick cooking spray. Brush rolls with butter, sprinkle with 1/3 of herb blend, then cheese. Repeat layers of rolls, butter, herb blend and cheese two more times. Cover with sprayed plastic wrap and let rise until double in size. Bake at 375°F for 35 minutes. Cover top with foil during the last 15 minutes of baking. Remove from pan and place on cooling rack. Rhodes Toll-Free Bake Line: 800-876-7333 / Monday-Friday 6am-6pm MST (6am-5pm Christmas Eve) H o l i d a y B a kin g w i t h F r o z e n D o u g h
Transcript of Food page - rolls
Food
Artichoke Appetizers8 Rhodes Texas™ rolls, thawed & risen14-ounce can artichoke hearts1 cup mayonnaise1 cup grated Monterey jack cheese1/2 cup grated Parmesan cheesefresh parsley
Drain artichokes and chop into small pieces. Mix artichokes, mayonnaise and cheeses in a sauce pan and heat just until bubbly. Press rolls together and roll into a 12 x 17-inch rectangle. Place on large baking sheet sprayed with non-stick cooking spray. Spread artichoke mixture over dough going all the way to the edges. Let rise for 15 minutes. Bake at 350°F 20 minutes or until light golden brown. Garnish with parsley. Cut into small wedges or strips.
Raspberry Orange Rolls1 package Rhodes AnyTime!™ Orange Rolls1 cup raspberry pie fillingcream cheese frosting (included with rolls)
Remove frozen rolls from pan and spray the pan withnon-stick cooking spray. Spread raspberry pie filling in thebottom of the pan. Return frozen rolls to pan, arrangingevenly on top of raspberry pie filling. Put pan on a bakingsheet and place in center of cold oven, then turn oven on to350°F. Bake 35-40 minutes. Remove from oven and imme-diately invert onto serving platter. Spoon any pie filling leftin pan over rolls. Drizzle with cream cheese frosting.
1 tablespoon dried basil or parsley,crushed
1/4 cup melted butter 1/4 cup grated Parmesan cheese
1 loaf Rhodes™ white bread, baked, cooled, sliced into 8 pieces (may be baked day before)
8 ounces softened cream cheese6 tablespoons sugar, divided
Combine cream cheese, vanilla, pecans & 2 tablespoonssugar. Set aside. Blend eggs, milk, nutmeg and 4 table-spoons sugar. Set aside. Combine cornflakes with coconut.Set aside. Cut through top and along one side of each breadslice. Spread rounded tablespoon cream cheese filling inside
1 cup milk1 cup crushed corn flakes1/2 teaspoon nutmeg1/2 cup shredded coconut
2 teaspoons vanilla8 tablespoons coarsely
chopped pecans7 large eggs
each pocket. Preheat lightly greased griddle to 325°F. Dipbread pockets into egg/milk mixture, then press into cornflake/coconut mixture, coating both sides. Cook until gold-en on each side. Serve warm with favorite syrup or topping.(Bread may be stuffed, wrapped, and frozen ahead of time.)
FrenchToast PocketsToast the holidays!
Melt-in-your-mouth Frosty the Doughman
is sure to delight.
If you begin with frozen cinnamon rolls, you can frostyyour snowman in just minutes. Or, pick up a ready-madepan of orange rolls and you can soon be reveling in baked-raspberry-bliss while relaxing next to a cozy, crackling fire.
Whether it’s sweet or savory, the drifting aroma of melt-in-your-mouth bread is just meant for the snowy season.So, since you’ve no place to go, let it dough with these tastytraditions sure to become memorable favorites in your home.
“Merry Christmas to all, and to all a good bite!”
hen the weather outside is frightful, your cozykitchen can become a delighful retreat from the
holiday hustle and bustle. ,Tis the season, after all, to create
new traditions and yummy yuletide comfort foods that willmake friends and family think you’ve finally foundgrandma’s secret recipes!
And speaking of hidden secrets, these easy-to-make,easy-to-bake holiday recipes share one of their own: all aremade using quick and convenient frozen roll dough fromthe grocer’s freezer. (Shhh!)
Frosty the Doughman3 Rhodes™ Cinnamon Rolls, thawed but still cold
For bottom section of doughman, flatten first cinnamon roll with palm of yourhand and place on a baking sheet sprayed with non-stick cooking spray. Unwind3-inches of the second roll and cut off and set aside. Flatten this second roll andplace above first. Unwind 6-inches of the last roll and cut off and set aside. Flattenthis roll and place for the head. Using some of cut off dough, shape a hat for thedoughman and place above head. Cover with plastic wrap and let rise for about 45minutes. Bake at 350°F for 15-20 minutes, or until golden brown. Frost with creamcheese icing (included with rolls) and decorate with candies as desired.
Seasoned Pull-Apart Rolls36 Rhodes™ White Dinner Rolls,
thawed but still cold1 tablespoon herb seasoning blend1 tablespoon dried oregano, crushed
Thoroughly combine seasoning blend and herbs. Arrange 12 rolls in bottom of10” X 4” tube pan sprayed with non-stick cooking spray. Brush rolls with butter,sprinkle with 1/3 of herb blend, then cheese. Repeat layers of rolls, butter, herbblend and cheese two more times. Cover with sprayed plastic wrap and let rise untildouble in size. Bake at 375°F for 35 minutes. Cover top with foil during the last 15minutes of baking. Remove from pan and place on cooling rack.
Rhodes Toll-Free Bake Line: 800-876-7333 / Monday-Friday 6am-6pm MST (6am-5pm Christmas Eve)
Holiday Baking with Frozen Dough
