Rosemary Asiago Rolls
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Rosemary Asiago Rolls
Rosemary Asiago Rolls
8 frozen Bridgford Parkerhouse Rolls, thawed
1/3 cup crumbled Asiago cheese
1 tbsp. coarsely chopped fresh rosemary
1/2 tbsp. extra virgin olive oil
Sea salt

Recipe may be doubled.

Prep: 10 minutes, Cook: 12 to 15 minutes, Rise: 30 minutes,
Makes: 8 rolls

1. Lightly grease a baking sheet. Place thawed rolls on a lightly floured board. Top rolls with equal amounts of cheese and rosemary and knead lightly to mix into dough. Brush rolls with olive oil and lightly sprinkle with salt. Place on prepared baking sheet and let rise in a warm place for about 30 minutes or until doubled in size.

2. Preheat oven to 375°F. Bake for 12 to 15 minutes or until rolls are cooked and golden brown. Tip: Rolls may be made ahead, frozen, then thawed and reheated for 5 minutes at 350°F.

Nutritional Information:
110 calories, 3 g protein, 4.5 g total fat (1.5 g sat., 0 g trans.), 13 g carbohydrate, 1 g fiber, 2 g sugar, 10 mg cholesterol, 110 mg sodium, 2.4 points