Italian Cheese Rolls Recipes

ITALIAN DINNER ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 15 minutes. , Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining cheese. , Place in a greased 13-in. x 9-in. baking pan. Cover and let rest for 10 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

ITALIAN CHEESE ROLLS

Steps:

• 1. Combine ricotta, cheese blend, egg, parsley, garlic, salt and pepper. Place about 3 tablespoons on one end egg roll wrapper. Wet edges with a little water. Fold wrapper over filling, then bring in ends. Continue to roll up. Place on a plate lined with waxed paper. Chill for 30 minutes.
• 2. Place oil in a deep fryer or large pan to a depth of 3 inches. Heat to 375 degrees. Fry rolls a few at a time until lightly browned. Drain on paper towels. Serve with Marinara sauce. Serves 6.

ITALIAN CHEESE BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. , Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake at 450° for 15 minutes or until golden brown. Serve warm.

ITALIAN-STYLE ROLLS

Steps:

• Place the kneader attachment onto the stand mixer.
• Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
• In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
• When the yeast has proofed add to the bowl along with 3/4 cup warm water.
• Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
• Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
• Shape into a ball (the dough will come together nicely after resting).
• Place into a large greased deep glass bowl.
• Cover and let rise for about 60-90 minutes.
• To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
• Punch down dough and slice in half.
• Slice each half into 4 even pieces.
• Shape each piece into a round ball.
• Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
• Cover and let rise 30-40 minutes.
• Bake at 375 for about 22 minutes or until light golden brown.

ITALIAN CHEESE CHICKEN ROLL-UPS

Steps:

• PREHEAT oven to 400°F.
• Mix 1/2 cup of the shredded cheese, the cream cheese, peppers, oregano and garlic salt until well blended.
• Shape into 4 logs.
• Place 1 log on one of the short ends of each chicken breast; press into chicken lightly.
• Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling.
• PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti or tomato sauce evenly over chicken; cover with foil.
• BAKE 35 minute or until chicken is cooked through (170°F).
• Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese.
• Bake an additional 3 to 5 minute or until cheese is melted.

ITALIAN BEEF AND CHEESE ROLL

Steps:

• Combine beef, egg, breadcrumbs, onion, and 1/3 cup tomato sauce, salt and pepper.
• Mix well and shape into a flat rectangle about 10" X 12-inches on a piece of wax paper.
• Spread cheese evenly over meat mixture. Starting with the shortest end, roll up jelly roll fashion and press end of roll to seal.
• Bake in a shallow baking pan for 1 hour at 350°F.
• Drain off excess fat. Pour remaining sauce over roll. Garnish with cheese.
• Bake an additional5 minutes, or just until cheese starts to melt.

ITALIAN CHEESE ROLLS

Steps:

• Combine ricotta, cheese blend, egg, parsley, garlic, salt and pepper. Place about 3 tablespoons on one end egg roll wrapper. Wet edges with a little water. Fold wrapper over filling, then bring in ends. Continue to roll up. Place on a plate lined with waxed paper. Chill for 30 minutes. Place oil in a deep fryer or large pan to a depth of 3 inches. Heat to 375 degrees. Fry rolls a few at a time until lightly browned. Drain on paper towels. Serve with Marinara sauce. Serves 6.