Tomato Basil Pull Apart Rolls Recipes
BASIL TOMATO ROLLS
I made these rolls from my Aunt Ethel's recipe. The tomato herb filling rises and spills over the top of the crusty roll tops. Folks have a hard time eating just one.
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff 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. , Meanwhile, in a skillet, saute onion in oil until tender. Add tomato, tomato sauce, garlic, salt, basil and pepper. Bring to a boil; cook and stir until thickened. Cool to 110°-115°. , Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 3 in. apart on a greased baking sheet. Make an indention in center of each ball; add 1 tablespoon of filling. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 20 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack. Serve warm.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 563mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
ZUCCHINI WITH TOMATOES AND BASIL
In summer, when gardens are overflowing with produce, make this dish with fresh tomatoes. In winter, substitute canned plum tomatoes.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 15m
Yield 5
Number Of Ingredients 7
Steps:
- In medium saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 3 to 4 minutes or until crisp-tender. Drain well.
- Add tomatoes, basil, salt, pepper and lemon juice; mix well. Cook and stir about 1 minute or until thoroughly heated. Sprinkle with cheese.
Nutrition Facts : Calories 30, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 150 mg, Sugar 2 g
TOMATO-BASIL PULL-APART ROLLS
My nephew helped me create these soft and colorful rolls. He named them "wheelies" because the spiral shapes reminded him of his toy trucks. -Dianna Wara, Washington, Illinois
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Dissolve yeast and sugar in warm milk. In a large bowl, beat egg, tomato paste, oil, salt, yeast mixture and 1 cup flour on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover; let rise in a warm place until doubled, about 45 minutes., In a bowl, toss filling ingredients. Punch down dough; turn onto a lightly floured surface. Roll into a 16x12-in. rectangle. Sprinkle with filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place, cut side down, in a parchment-lined 10-in. cast-iron skillet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack. , Freeze option: Securely wrap cooled rolls in foil; place in an airtight container. To use, partially thaw overnight in refrigerator. Reheat rolls, wrapped in foil, in a preheated 300° oven until warm, about 25 minutes.
Nutrition Facts : Calories 204 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 284mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
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PESTO SUN DRIED TOMATO PULL APART ROLLS - SEASONS AND SUPPERS
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Estimated Reading Time 4 mins
- For the pesto (if making): Combine all ingredients in a food processor and process until smooth. Set aside.
- For the roll dough: *If using dry active yeast, proof the yeast in 1/4 cup warm water, then reduce the amount of remaining water you add to 1 cup.
- Combine the flour, instant yeast, sugar and salt in a large mixing bowl or the bowl of a stand mixer fitted with a kneading hook. Add the water to the flour mixture, along with the olive oil. Start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add a bit more water. If sticky, add a bit more flour. Once combined, knead for 5-7 minutes by hand or for 3 minutes on medium speed in your mixer. The dough is ready when it feels soft and smooth.
- Place dough into a greased bowl, turning it over and coating the sides of the bowl in oil. Cover with plastic wrap and set aside in a warm place to double in size, 1-2 hours, depending on the room temperature.
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Reviews 4Estimated Reading Time 5 minsCategory Breads
- In a large stand mixer bowl, add warm milk (110 - 115 degrees F), yeast, and 1 teaspoon sugar. Stir and let sit for 10 minutes, until frothy and foamy. This means the yeast is ready to be used.
- Set up the dough hook in the stand mixer. With the mixer on low, add the remaining 1 tablespoon sugar, eggs, melted butter, dried herbs, garlic powder, and salt. Then gradually, one cup at a time, add the flour. Change the speed to high and mix/knead until a dough forms, about 8 minutes. The dough should be kind of sticky and pull away from the bowl easily as it is being kneaded. If too sticky, add more flour, ¼ cup at a time. If kneading by hand, prepare you dough in a large bowl and knead on a floured surface for about 20 minutes.
- Turn dough onto a floured surface, and knead a few more times by hand, about 2 to 3 minutes. Grease a large bowl with some olive oil. Shape dough into a ball and place of greased ball, making sure to coat the dough with oil. Cover with plastic wrap and let rise in a warm environment until doubled in size, about 1 hour.
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5/5 (1)Total Time 2 hrs 50 minsCategory Appetizer, BreadCalories 171 per serving
- Whisk the water, yeast, salt, egg, honey, olive oil and 25g (2 tbsp) basil pesto in a large bowl. Add flour and mix until combined into the dough.
- Brush a bowl with olive oil. Place the dough into bowl, lightly cover, and rest in a warm spot until the dough rises and collapses, about 1-2 hours. I like to proof my dough in a 90-100°F oven.
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