CHILI-CHEESE GARLIC BREAD ROLLS RECIPE BY TASTY
Here's what you need: onion, garlic, ground beef, salt, pepper, tomato sauce, cumin, dried oregano, chili powder, kidney bean, butter, garlic, fresh parsley, grated parmesan cheese, dinner rolls, shredded cheddar cheese, sour cream, green onion
Provided by Alix Traeger
Categories Dinner
Yield 12 servings
Number Of Ingredients 18
Steps:
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
- Add the garlic and cook for two minutes.
- Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
- Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
- Reduce the heat to low, cover and simmer for 1 hour.
- Remove lid and stir in kidney beans.
- Preheat the oven to 400°F (200°C).
- In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
- Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
- Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
- Spoon the chilli into the holes of the toasted rolls.
- Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
- Serve topped with sour cream and green onions.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 18 grams, Sugar 2 grams
SUMMER ROLLS WITH SWEET CHILI DIPPING SAUCE
Steps:
- Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
- Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
- To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
- Sweet Chili Dipping Sauce:
- In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
- Yield: 1 cup
CHILI CHEESE ROLLS
This is a recipe out of my step-father's sister's family cookbook...it sounds easy and yummy...Use the chili of your choice...prep time doesn't include thawing time...I finally made these...make sure and use a thick/chunky chili...otherwise the liquid will spill out...hubby kept wanting to eat more and more of these things...=)
Provided by teresas
Categories Lunch/Snacks
Time 35m
Yield 12 rols, 12 serving(s)
Number Of Ingredients 4
Steps:
- Thaw rolls.
- Preheat oven to 350°F.
- Press 2 rolls together to make a 5 inch circle.
- Cut cheese into 12 1-inch cubes.
- In center of each circle place 1 cube of cheese and 2 Tbls of chili.
- Pull all edges to the top and pinch together; place in sprayed muffin pan.
- Sprinkle with shredded cheese, cover, let rise 15 minutes.
- Bake for 20 minutes.
Nutrition Facts : Calories 135.3, Fat 9.8, SaturatedFat 5.8, Cholesterol 30.9, Sodium 333.2, Carbohydrate 4.6, Fiber 1.6, Sugar 0.6, Protein 7.9
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