Olive Swirl Rolls
Source of Recipe
Unknown
Recipe Introduction
Uses Frozen Bread Dough...Note: These rolls freeze well.
WW Points
Exchanges
Yield: 12
3 teaspoons olive oil, divided
1/4 cup chopped shallot or red onion
1-1/2 tablespoons chopped fresh..OR..1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4-1/2 teaspoon crushed red pepper flakes
1 (4.25-ounce) can black olives, drained and finely chopped (about 3/4 cup)
3/4 cup bottled roasted red and yellow peppers, drained and coarsely chopped
2 teaspoons red wine vinegar
1 loaf frozen wheat bread dough (such as Rhodes), thawed per package directions
1/4 cup freshly grated Parmesan cheese, divided
Vegetable cooking spray or canola oil
Preheat the oven to 325F. Place a nonstick skillet over medium heat and add 2 teaspoons oil and the shallots. Cook for 2-3 minutes or until the shallots begin to soften. Stir in the next three ingredients; cook for 1 minute. Remove from the heat and stir in the olives, peppers, and vinegar. Seasoning as needed.
Turn the dough onto a lightly floured surface and roll into a 12- 3 9-inch rectangle. Spread the olive mixture over the dough, leaving a 1/2-inch border around the edges. Sprinkle 2 tablespoons of the cheese over the olive mixture.
Roll the dough up lengthwise (like a carpet) and pinch the ends closed. Slice gently with a serrated knife into 1-inch-width rolls; place the rolls on a baking sheet lightly coated with cooking spray or oil.
Brush the rolls with the remaining teaspoon of oil and cover with plastic wrap; let rise, away from drafts, for 30 minutes or until doubled in bulk.
Uncover the rolls and sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake at 325F for 20-25 minutes or until golden brown. Serve warm or at room temperature.
1 roll equals: Calories: 144...Protein: 5.7 g... Carbohydrate: 20.6 g... Fiber: 1.8 g... Sodium: 326 mg... Fat 4.9 g (Sat: 0.55 g, Mono: 2.01 g, Poly: 0.11 g)... Cholesterol: 1.6 mg ++++ Exchanges: 1 starch... 1 vegetable...1 fat. ++++ WWP: 3.6
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