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
ough to cut.
Cut rolls in half. Place 24
kitchen towel. Allow the rolls to rise in a warm
In a large skillet, cook sausage until browned and pour off any excess fat.
Add onion and green pepper. Cook for a few minutes.
Stir in flour, basil, marjoram, and tomato sauce.
Heat well, then pour into 9x13\" baking pan. Arrange mozzarella slices on top.
POPOVER BATTER:
Beat together the eggs and add flour, milk, oil, and salt. Whisk together until combined.
Pour popover batter over all and sprinkle with Parmesan cheese.
Bake at 425 for 25 to 30 minutes or until well browned and serve at once.
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
Preheat oven to 375 degrees F (190 degrees C).
Bring water, oil, sugar, and salt to a boil in a saucepan. Remove from heat and quickly stir in matzo meal. Beat eggs one at a time into matzo mixture until blended. With wet hands, roll dough into 18 rolls and arrange on a baking sheet. Cut an 'X' into each roll.
Bake in the preheated oven until golden brown, 30 to 45 minutes.
ough for No-Knead Flatbreads Recipe #387518.
Prepare 2 large
For the rolls:
In the bowl of
nough milk to nearly cover rolls and pour over them.
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
Follow Refrigerator Yeast Rolls recipe, then roll 1/3 of dough into a 14 x 10-inch rectangle.
Brush with melted butter.
Sprinkle with sugar and ground cinnamon.
Roll up, starting at long end. Cut crosswise into 3/4-inch thick slices.
Place in 2 lightly greased 9-inch round cake pans.
Let rise and bake as directed on Refrigerator Yeast Rolls recipe.
o completely cover the egg rolls. I have also heard that
For the Spring Rolls.
In a bowl with
eal. Set the finished egg rolls on a platter until ready