PARMESAN-PEPPER BALLS
Steps:
- Make Classic Shortbread dough (recipe follows), adding 1/2 cup parmesan, 1 tablespoon lemon zest and 2 teaspoons pepper with the butter. Roll into tiny balls, then bake 8 to 12 minutes at 300 degrees.
- Classic Shortbread dough: Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture.
SAVORY HERB AND PARMESAN ROLLS
Provided by Michael Symon : Food Network
Time 2h30m
Yield 6 rolls
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
- While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
- In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
- For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
- Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
- On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
- Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
PARMESAN GARLIC ROLLS
Homemade rolls with Parmesan cheese and a touch of garlic make any dinner extra special.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h13m
Yield 12
Number Of Ingredients 10
Steps:
- Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat water, milk and butter until very warm (120 degrees F to 130 degrees F). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
- Cover and let dough rest 10 minutes in bowl.
- Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches).
- Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes.
- Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375 degrees F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 20.1 g, Cholesterol 3.7 mg, Fat 1.5 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 313.5 mg, Sugar 2.2 g
PEPPERONI ROLLS
These are the amazingly unique pepperoni rolls found in almost all convenience stores in West Virginia and Southwestern PA. A slightly sweet fluffy dough with spicy pepperoni makes for a delicious treat!
Provided by kaoscarson
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h10m
Yield 20
Number Of Ingredients 9
Steps:
- Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
- Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
- Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 31.6 g, Cholesterol 42.6 mg, Fat 10.3 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 458.5 mg, Sugar 7.7 g
PARMESAN PEPPERS
Provided by Richard Andres
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425°F oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.
PARMESAN ROLLS
My family just can't seem to get enough of these fun, cheesy rolls. They have a delightful texture from the cornmeal and are a great switch from traditional dinner rolls. I like to serve them with spaghetti, lasagna and stew. -Marietta Slater, Augusta, Kansas
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 176 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 201mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
BRAIDED PEPPERY CHEESE ROLLS
These eye-catching braided rolls are a wonderful accompaniment to any meal. The coarsely ground pepper isn't overpowering. I sometimes like to use the dough when making hamburger buns.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. , Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough. , Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg; brush over braids. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 259 calories, Fat 7g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 389mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
SAVORY PARMESAN BITES
The fresh parsley and ripe red pepper in these warm and toasty Parmesan bundles dial up the flavor in every bite.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Mix cream cheese and 3/4 cup Parmesan until blended.
- Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley.
- Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares.
- Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan.
- Bake 13 to 15 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 3 g, Protein 6 g
PARMESAN PEPPER ROLLS
Found this in a Betty Crocker Low-fat, Low-cholesterol cookbook at the library. I haven't tried this yet.
Provided by nemokitty
Categories Breads
Time 1h50m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl.
- Cover and let rise in warm place about 30 minutes or until doubled in size.
- Spray 12 medium muffin cups with nonstick cooking spray. Stir down batter, beating about 25 strokes.
- Divide batter among muffin cups. Let rise uncovered 20-30 minutes or until batter rounds over tops of cups.
- Bake in preheated 400 degree oven for 15-20 minutes or till golden brown.
PEPPERONI ROLL
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
- For the pepperoni roll: Preheat the oven to 375 degrees F. Lightly oil a rimmed baking sheet.
- Roll the dough out into a rectangle 1/4 inch thick. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
- Leaving a 1/2-inch border, cover the dough with the sliced pepperoni. Cover the pepperoni with the mozzarella. Fold over the outside edges of the dough and roll up lengthwise like a jelly roll.
- Transfer the roll to the baking sheet, seam-side down. Make 6 shallow cuts on an angle on the top of the roll. Brush with the oil and sprinkle with the Parmesan. Bake until golden, 25 to 30 minutes.
OLIVE, PARMESAN AND ROAST PEPPER TOPPED ROLLS
I have to give credit to Steve Sickenbergers recipe for Pizza Dough #8497 for this one. I had some of his pizza dough left over frozen and thought what I could do with it, so I added some ingredients and made these rolls, which are great warm with some butter or sliced and filled with your favourite sandwich filling. They even work as an interesting alternative to a plain hamburger bun. The time it takes to rise is not included in the preparation time.
Provided by -Sylvie-
Categories Breads
Time 30m
Yield 6 rolls, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl combine the warm water, yeast, sugar, and salt and leave to stand until the yeast starts to bubble on the top.
- Add the olive and sunflower oil, as well as three cups of flower to the yeast mixture.
- Combine well, approximately 10 minutes, this is best done with a stand up mixer, but can be done by hand also.
- Add the remaining 3 cups of flour, the parmesan cheese and chopped olives and using the dough hooks of your mixer, knead until all the flour is mixed up well.
- Continue to knead the dough until it is smooth and it no longer sticks to the sides of the bowl, you might need to add a little more flour at a time until it's no longer sticky.
- Place the dough into an oiled bowl and cover with a clean tea towel.
- Place in a warm place and allow to rise until doubled in size, usually about one hour.
- Punch dough down, cover and allow to rise for a second time, again until roughly doubled in size.
- Divide the dough into six equal portions and shape into logs, roughly 3x5 inches.
- Place on a baking sheet, cover and allow to rise for a final time, approx 30 minutes.
- Preheat oven to 375°F/190°C/Gas 5.
- Brush the tops with olive oil, top with olives, peppers and onions (if you're using them) and top with parmesan cheese.
- Bake for approx 15 minutes until done.
- You can freeze the some of the dough after it has risen for the second time.
- After defrosting, form logs, allow to rise for approx one hour and continue as described above.
Nutrition Facts : Calories 831.6, Fat 37.8, SaturatedFat 7, Cholesterol 12.2, Sodium 1164.6, Carbohydrate 102.7, Fiber 4.3, Sugar 5, Protein 19.4
PEPPERS AND PARMESAN CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve.
PARMESAN PECAN ROLLS
These delicious rolls will fly off the plate as soon as they come out of the oven. Source: http://www.rhodesbread.com/recipes/view/2457
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cut rolls in half.
- Saute garlic in oil for a few minutes.
- Remove from heat and let cool.
- Add pepper, pecans and 1 cup cheese.
- Press the cut rolls into the mixture and heavily coat each one.
- Place on a sprayed baking sheet.
- Cover with plastic wrap and let rise until double in size.
- Remove wrap and bake at 350°F 12-15 minutes or until golden brown.
- Combine remaining cheese and basil and sprinkle over top of hot rolls.
Nutrition Facts : Calories 370.1, Fat 15, SaturatedFat 3.6, Cholesterol 11.9, Sodium 607.7, Carbohydrate 46, Fiber 2.2, Sugar 5, Protein 13.5
PARMESAN-PEPPER BISCUITS
Steps:
- Pulse cheese with butter in a food processor until combined. Add flour, yolk, and 1/2 teaspoon pepper, then pulse until a dough forms. Roll into a 6-inch log (1 1/2 inches thick). Wrap in parchment paper and chill until firm, at least 1 hour.
- Preheat oven to 350°F with rack in middle.
- Cut log into 1/4-inch-thick slices and arrange 1 inch apart on a baking sheet. Sprinkle with remaining 1/2 teaspoon pepper. Bake until golden, about 15 minutes. Cool to warm on a rack.
PARMESAN-HERB PARKER HOUSE ROLLS
The original Parker House rolls were shaped a particular way, where the dough was flattened, brushed with butter and folded with that butter inside. This version opts for a simpler rounded shape-and that buttery interior is swapped with a butter-basted exterior, salty Parmesan and a punch of fresh herbs. They boast the same golden-brown exterior and soft, fluffy interior that makes them perfect alongside any meal.
Provided by Erin Jeanne McDowell
Categories side-dish
Time 4h
Yield 12 rolls
Number Of Ingredients 16
Steps:
- In a medium saucepan, heat the milk and butter over medium until the butter is melted and the milk is warm to the touch. If it feels hot to the touch, not just warm, let it cool for a few minutes before proceeding. Whisk in the buttermilk and eggs.
- In the bowl of a stand mixer fitted with a dough hook, mix the flour, Parmesan, sugar, parsley, oregano, rosemary, thyme, yeast and salt to combine. Add the milk mixture to the bowl and mix on low speed for 4 minutes, then on medium speed for 3 minutes more.
- Spray a medium bowl with nonstick spray, place the dough inside and cover the top of the bowl tightly with plastic wrap. Let rise until doubled in size, 1 to 2 hours.
- Spray a 9-by-13-inch baking pan with nonstick spray. Divide the dough into 12 even pieces. Roll each piece into a tight round and place in the pan. Cover with lightly greased plastic wrap and let rise until puffy, 1 to 1 1/2 hours.
- Towards the end of rise time, preheat the oven to 375 degrees F. For finishing, brush the rolls with about a third of the melted butter. Bake for 15 minutes, then sprinkle the top of each roll with Parmesan. Return to the oven and bake for 10 minutes more, then brush with the remaining butter and bake until the rolls are deep golden brown and no longer doughy inside, about 5 minutes more. Cool at least 10 minutes before serving.
GARLIC-PARMESAN ROLLS
Frozen bread dough gives a head start start to these yummy, fresh-from-the-oven dinner rolls. My family adores them.-Loretta Ruda, Kennesaw, Georgia
Provided by Taste of Home
Time 25m
Yield 16 rolls.
Number Of Ingredients 4
Steps:
- Cut bread dough into 16 pieces; shape into balls. Place on a floured surface; cover and let rise in a warm place for 10 minutes. In a bowl, stir Parmesan cheese and garlic powder into butter. Using a spoon, roll balls in butter mixture; arrange loosely in a 9-in. round baking pan. , Cover and let rise in a warm place until doubled. Bake at 375° for 10-15 minutes or until golden brown. Warm leftover butter mixture; when rolls are baked, pull them apart and dip them again. Serve warm.
Nutrition Facts : Calories 138 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 251mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
PARMESAN CHEESE ROLLS
Make and share this Parmesan Cheese Rolls recipe from Food.com.
Provided by info1418
Categories Breads
Time 4h15m
Yield 18-24 rolls, 18-24 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter and wisk together with the melted butter, garlic salt and italian seasoning in a large bowl. Add frozen rolls to bowl and make sure all are coated well. Place parmesan cheese on a small plate, and then prep a large baking sheet.
- Take coated rolls individually and dip the tops into the parmesan cheese and then place on baking sheet. Leave plenty of room for rolls to rise. Once all rolls are placed on sheet, let rise 3-4 hours (may vary depending on temparature of kitchen).
- When rolls have doulbed in size sprikle to taste with garlic salt and italian seasoning. Bake rolls in a 350 degree oven for 10-15 minutes.
Nutrition Facts : Calories 131.3, Fat 6.5, SaturatedFat 2.8, Cholesterol 10.3, Sodium 229.7, Carbohydrate 15, Fiber 0.8, Sugar 1, Protein 3.5
PEPPER JACK PEPPERONI ROLLS
Need a speedy after-school snack or movie-night appetizer? Try these kid-friendly, three-ingredient pizza rolls. "They're delicious and a snap to assemble," raves Judy Pinnow of Akron, Ohio.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 dozen.
Number Of Ingredients 3
Steps:
- Flatten rolls into 3-1/2-in. circles. Top each with about 1 tablespoon of cheese and 1 rounded teaspoon of pepperoni. Bring up edges and pinch to seal. Place seam side down 2 in. apart on greased baking sheets. , Bake at 350° for 20-25 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 143 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 245mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
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