161 italian butter rolls Recipes

hot roll mix, butter, melted, grated parmesan cheese, sesame seeds, dill weed, dried basil, garlic salt

active dry yeast, warm water (110 degrees to 115 degrees ), sugar, butter, softened, salt, bread flour, butter, melted, grated parmesan cheese, minced fresh parsley, garlic cloves, minced, dried oregano

water, divided, sugar, yeast, white flour (might need more), salt (can use 1-1/4 tsp), sugar, melted butter (can use 3 tablespoons)

active dry yeast , 1 package, sugar, plus 2 tbsp, divided, warm water , 110 to 115, pizza sauce, butter, plus 2 tbsp, melted and divided, egg, salt, dried basil, all-purpose flour, up to 4 cups

olive oil, coarsely chopped onion, boneless skinless chicken breasts, mozzarella cheese, garlic powder, dried oregano, ground black pepper, fine dry breadcrumb, chicken broth, grated parmesan cheese, onion salt, butter

bob evans italian sausage roll, crusty italian bread, butter, melted, minced garlic, shredded mozzarella cheese, diced tomatoes, fresh mushrooms, sliced, grated parmesan cheese

milk, water, butter, egg, bread flour, parmesan cheese (grated ), sugar, garlic salt, yeast, butter, parmesan cheese (lots for dipping)

italian sausages, spanish onion, chopped, green peppers, quartered, salt, sugar, hoagie rolls, butter, divided, mozzarella cheese, divided

butter, diced onion, sliced zucchini, dried parsley flakes, salt, pepper, garlic powder, dried basil leaves, ground oregano, eggs, beaten, shredded mozzarella cheese, shredded monterey jack cheese, refrigerated crescent dinner roll, mustard

flank steaks, garlic cloves, croutons, chopped italian parsley, sea salt, olive oil, kitchen string, butter, italian parsley, sprigs for garnish

bulk italian sausage, fresh mushrooms, sliced, butter, garlic clove, minced, swiss chard leaves, rolled and sliced thin, mild cheddar cheese, grated, eggs, milk, dijon mustard

italian sausage roll, eggs, pepperidge farm dry dressing dry, onion chopped, celery chopped, poultry seasoning, chicken broth, margarine or butter melted

softened butter or margarine, dried oregano , basil, marjoram, and garlic powder, frozen bread dough, thawed, shredded mozzarella cheese, sesame seeds

lean ground beef, chopped onion, chopped fresh garlic, grated parmesan cheese (optional), seasoning salt and black pepper, tomato sauce (can use two if desired), spaghetti sauce mix, sour cream, grated mozzarella cheese, refrigerated crescent dinner rolls (8 pieces), melted butter, grated parmesan cheese, cooked pasta (penne or rigatoni pasta is good, make certain not to overcook the pasta)

boneless pork roast , trimmed of fat, olive oil, garlic cloves, minced, fennel seeds, lightly crushed, minced fresh rosemary leaves, kosher salt, fresh coarse ground black pepper, bay leaves, white onion, chopped, italian ciabatta rolls, softened butter, to serve

butter, olive oil (if necessary), diced onion, minced garlic cloves, zucchini, sliced (i ve also used a mixture of zucchini and spinach), parsley, dried, salt, pepper, basil, oregano, eggs, beaten, monterey jack cheese, grated (or whatever you have on hand), parmesan cheese, refrigerated crescent dinner rolls, mustard

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

hot roll mix, eggs, butter, johnsonville mild ground italian sausage, cooked and drained, pepperoni, thinly sliced, shredded part-skim mozzarella cheese, shredded provolone cheese, garlic powder to taste, egg yolk, water