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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Swirls of pesto and sun-dried tomatoes throughout this roll. Cook time includes 30 minutes rise time. Ingredients:
1 (16 ounce) box hot roll mix |
1 cup warm water |
1 egg |
2 tablespoons butter, softened |
2/3 cup pesto sauce |
1/3 cup drained and chopped sun-dried tomato packed in oil |
4 tablespoons freshly shredded parmesan cheese, divided |
Directions:
1. Lightly grease a 13-by-9-inch baking pan; set aside.
2. Prepare dough according to package directions using water, egg and butter; knead on a floured board for 5 minutes.
3. Roll or press into a 12-by-14 inch rectangle.
4. Spread with pesto
5. Sprinkle with sun-dried tomatoes and 2 tablespoons cheese.
6. Roll up dough starting at the short end.
7. With a very sharp knife, cut into 12 equal pieces and place cut side up in prepared pan.
8. Sprinkle with remaining 2 tablespoons cheese.
9. Cover and let stand in a warm place for 30 minutes or until double in size.
10. Preheat oven to 400°F
11. Bake for 20 to 25 minutes or until cooked through.
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