Make your favorite roll recipe.
Meanwhile, grate cheese and set aside.
Then, brown hamburger.
Add onion and saute 5 minutes. Add the remaining ingredients; stir together and simmer.
Roll dough into 2 rectangles, 1/4-inch thick.
Spread with cooled hamburger mixture and sprinkle with Mozzarella cheese.
Roll up and slice.
Let rise and then bake at 350\u00b0 for 20 to 25 minutes. They freeze well.
(Optional:
serve hot, topped with a sauce, cream of mushroom soup with peas added.)
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Separate frozen roll dough into pieces (each cloverleaf makes 3 pieces).
Combine dry pudding mix with brown sugar and pecans. Melt butter.
Place pieces of frozen roll dough in a well buttered Bundt pan.
Pour melted butter over frozen dough and sprinkle with pudding mixture.
Leave cake pan out overnight.
Bake at 350\u00b0 for 30 minutes.
Invert on serving plate to serve.
The night before serving, liberally grease Bundt pan.
Separate each cloverleaf roll into 3 pieces.
Combine dry pudding mix with brown sugar and pecans.
Melt butter.
Place pieces of roll in prepared pan.
Pour melted butter over dough and sprinkle with the pudding mixture.
Place pan in cold oven and cover with tea towel. The dough rises beautifully by morning.
Bake at 350\u00b0 for 30 minutes.
Invert pan on serving plate immediately after removing from oven.
Separate frozen roll dough into pieces (each cloverleaf makes 3 pieces).
Other rolls will work but with larger pieces of dough, use only 20; more may be too many for your pan.
Separate roll dough into pieces.
(Each will make 3 pieces.) Other roll dough will work too.
With larger ones, use only about 20.
nd divide into workable size. Roll dough out into a rectangle
nd divide into workable size. Roll dough out into a rectangle
o rest approx. 15 min. Roll out one at a time
s you enemy in this recipe.
I put it in
Prepare hot roll mix according to package directions. Divide dough into 12 portions. Divide each portion into 3 pieces. Shape each piece into a ball. Place 3 balls each into well-greased muffin tins. Brush with butter. Combine Parmesan with garlic powder and sprinkle over top of dough. Cover and let rise in a warm place for 12 to 15 minutes. Bake in 375\u00b0 oven for 15 to 20 minutes, until golden brown.
lightly floured rolling pin, roll out the dough to a
ce you're ready to roll.
In regards to cooking
nstructions:
Naan:.Recipe #387678.
Pizza:.Recipe #387780 or Recipe #363140 on
/3 cup of egg roll mixture in the center of
Make Recipe #387518 for the dough.
Layout 1 can of crescent roll dough flat in cake pan.<
Remove roll from the refridgerator 20 minutes ahead of time.
Mix together 1 cup of sugar, egg yolk, vanilla and cream cheese in mixer.
Place 1 package of crescent rolls in bottom of a greased 9x13 pan.
Pour cream cheese mixture over top.
Put second package of rolls over top.
Beat egg white and spread over the top of rolls.
Mix remaining sugar and cinnamon and sprinkle on top.
Bake at 350 degrees for 30 to 35 minutes.
Cuts better if chilled overnight.
law mix.
Lay egg roll wrappers out on a flat
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.