Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
Melt butter and herbs.
Cut rolls into quarters and dip into herb butter.
Place pieces into pie pan.
Bake at 425\u00b0 for 12 minutes or until golden brown.
4 cups for 1/2 recipe) . Stir until just mixed, cover
p each rectangle, forming 4 rolls (like a jelly roll).
ough to cut.
Cut rolls in half. Place 24
kitchen towel. Allow the rolls to rise in a warm
acked), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon
nto 8 pieces. Form into rolls of any shape you like
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
ou want to make the rolls, make the brioche dough. In
Do not separate rolls. Slice top from rolls in one piece. Leaving bottoms in the foil pan, layer ham and cheese on rolls. Replace tops. Combine butter, poppy seed, mustard, Worcestershire sauce and onion flakes; mix well. Drizzle over rolls. Refrigerate until butter is firm. Bake, covered with foil, at 350\u00b0 for 20 minutes. Cut into small pieces. Good served hot or cold. Serves 12.
ough for No-Knead Flatbreads Recipe #387518.
Prepare 2 large
For the rolls:
In the bowl of
careful eye.
Split rolls with a large serrated knife
o 425 degrees.
Cut rolls into 1/4 in slices
nough milk to nearly cover rolls and pour over them.
Preheat oven to 350\u00b0. Combine all ingredients except rolls. Unroll crescent rolls and arrange triangles in a circle on a large cookie sheet with bases overlapping in center and points toward the outside of the circle. Spoon filling mixture onto widest portion of each triangle. Fold points of triangles over filling and tuck under base at center (filling will not be completely covered). Bake 25 to 30 minutes or until golden brown. Serve warm.
n the cans of crescent rolls.
Cut chicken breasts into
If you didn't have the ham ground at the deli, then cut into 2\" chunks and fill blender about 1/2 full. Don't put too many at a time or you can ruin the motor in your blender.
Pulse on CHOP until finely ground, then put in a lg. bowl. Repeat this step until all the ham is ground.
Add mayonnaise, mustard, relish, and onion. Mix well.
Chill until ready to make rolls.
When ready to make rolls, slice the rolls on the side with a sharp knife.
Put as much into each roll as you like.
Place on a serving platter.
an. (See picture posted with recipe) You can also use a