Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Romano and Dried-Tomato Rolls




Source of Recipe


Internet


List of Ingredients




1/4 cup snipped, oil-pack sun-dried tomatoes, drained
1/4 cup grated Romano Cheese, divided use
2 tablespoons pine nuts, toasted and chopped
1 (8-count) package refrigerated breadsticks


Recipe



Place dried tomatoes in a small bowl; add enough hot water to cover. Let stand for 10 minutes to soften.

Preheat oven to 375 degrees F. Grease a 9x1 1/2-inch round baking pan.

Drain the tomatoes. Stir in 2 tablespoons of the cheese and pine nuts.

Unroll breadsticks without separating. Spread dried tomato mixture over dough. Roll dough back up. Slice where perforated. Place coils in prepared pan and sprinkle with the remaining cheese.

Bake in a 375 degree F oven for 18 to 20 minutes or till golden. Remove from pan. Cool thoroughly on a wire rack.

Wrap in heavy foil; refrigerate for up to 3 days.

To serve, heat in a 325 degree F oven for 10 to 12 minutes.

Makes 8 rolls