Sunday, June 7, 2009

Yummy Garlic-Cheese Bread Rolls

My friend Wendy Williams gave me the fabulous idea for this recipe. Her creativity in the kitchen never ceases to inspire me. I whipped these up this week, and they disappeared very quickly! My husband stashed a few for the next day, and they reheated beautifully in the microwave.

Garlic-Cheese Bread Rolls
Use my Pizza Dough Recipe from the January posting.

You'll also need:
Butter or margarine (I like country crock in the spreads easily)
California Garlic Seasoning (Wendy recommends the kind from Costco, I used Kroger brand)
Parmesan Cheese and Mozzarella Cheese (or whatever kind sounds good to you!)

Make pizza dough. Divide into two pieces (you can make one pizza and one batch of rolls if you'd like...or you can cook one batch and freeze the other). Roll dough out on a floured surface, use a rolling pin to roll until dough is less than 1/2 inch thick. Spread a thin layer of butter/margarine all over dough. Sprinkle California Garlic Seasoning Blend over butter. Sprinkle thin layer of cheese over butter mixture. Roll up the dough jelly-roll/cinnamon roll-style. Cut into rolls (I cut them about 2-inches thick), and place on rimmed baking sheet or stoneware. Repeat with other piece of dough. Preheat oven to 350F. Let rise until about doubled in size. Bake until cooked through, about 15-30 minutes (it takes 11 minutes in my convection oven). Makes 24-30 garlic-cheese bread rolls. Serve with ranch or marinara dipping sauce. This also makes a great companion to Minestrone soup, or fresh salad.

If using after freezing dough, remove from freezer and let thaw and rise until doubled in size (4-6 hours). Bake at 350 until cooked through, 15-30 minutes.

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