Yet Another Way to Use Rhodes Rolls II
By Sydney Hill
Gotta love those Rhodes rolls. They make life easier, without compensating for quality. I LOVE IT! So, if you liked the bbq rolls (from a past newsletter article), try this. If you didn't like the bbq rolls, you might want to still try this. It's totally different. And so very, very tasty. A perfect side to almost any dish.
We like to have a roll or piece of bread with our meal, so literally spice it up with some Parmesan Peppercorn bread. It's a change from buttered bread or even garlic bread. Your guests will be impressed, and you probably will be, too.
Parmesan Peppercorn Bread
Serving size: 5
Calories per serving: 200
1/3 cup butter or margarine, melted
4 ounces fresh Parmesan cheese, grated
2 teaspoons coarsley ground black pepper
2 cloves garlic, pressed
1 package Rhodes rolls, thawed (you don't have to use the whole package; approximately 2 lbs is sufficient)
Directions:
Let rolls rise appropriately. Preheat oven to 375 degrees, Lightly grease pan. A 9X13 pan should work. Melt butter, and grate cheese. Combine the Parmesan cheese, black pepper, and garlic. Cut rolls into fourths (using kitchen scissors is easiest). Dip rolls in melted butter then roll in the cheese mixture. If it’s easier, brush the butter on with a pastry brush and sprinkle the cheese mixture over top. Arrange the rolls evenly in the pan. Bake for 27-30 minutes, or until deep golden brown. Let cool 5 minutes.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- https://dishingwithleslie.blogspot.com/2012/04/italian-herb-skillet-bread.html
Sydney Hill
Weekly Newsletter Contributer since 2012
