37 roll ups bread crumbs Recipes

boneless skinless chicken breast halves (4 oz each), sliced part-skim mozzarella cheese, king arthur unbleached all-purpose flour, eggs, lightly beaten, seasoned bread crumbs, butter, melted, dried oregano

ground beef, eggs, lightly beaten, italian-seasoned bread crumbs, milk, dried minced onion, salt, pepper, beef top round steak, canola oil, spaghetti sauce, divided, hot cooked spaghetti , optional

boneless skinless chicken breast halves (6 oz each), tub (24 oz) refrigerated cheddar mashed potatoes, divided, frozen chopped spinach, thawed and squeezed dry, king arthur unbleached all-purpose flour, eggs, water, seasoned bread crumbs, condensed cream of mushroom soup, undiluted, milk

boneless skinless chicken breast halves (6 oz each), egg, lightly beaten, seasoned bread crumbs, shredded part-skim mozzarella cheese, chopped oil-packed sun-dried tomatoes, turkey bacon strips, halved, olive oil

unbaked pie shell (i love the refrigerated roll-up type), cornmeal (or dry bread crumbs), gruyere cheese, shredded, flour, vegetables, chopped, sauteed and drained (we like mushrooms, red pepper, onion), baby spinach, fresh, chopped, milk, eggs, bisquick baking mix (i use low-fat ), salt and pepper, to taste, diced tomato, green onion top, about 2 tsp. chopped green part only

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

eggplant, eggs, beaten, seasoned bread crumbs, oil (for frying ), thickly sliced provolone cheese, asparagus, pecorino romano cheese, grated

seasoned bread crumbs, skinless chicken breasts (3 oz), pepper jelly, olive oil

fresh spinach, chopped fresh mushrooms, green onion, finely chopped, garlic cloves, minced, olive oil, egg, lightly beaten, crumbled feta cheese, dry bread crumbs, dried rosemary, crushed, divided, salt, boneless skinless chicken breast halves (1 lb), dried basil and dried thyme, pepper

boneless skinless chicken breasts, seasoned bread crumbs, softened butter, garlic powder, parsley flakes, salt, mayonnaise

fat-free ricotta cheese, zucchini, diced, chopped broccoli, blanched, red pepper, seeded and diced, sliced fresh basil leaves, boneless, skinless chicken breast halves, whole wheat bread crumbs, egg whites, beaten, salt and freshly ground black pepper, white wine, olive oil, fat-free tomato sauce, grated part-skim mozzarella, diced tomatoes

olive oil, diced eggplant, eggs, ricotta, spears canned asparagus, finely chopped, grated mozzarella, grated parmesan, dried oregano, salt, plus more for seasoning chicken, freshly ground pepper, plus more for seasoning chicken, boneless, skinless chicken breast halves, all-purpose flour, italian-style seasoned bread crumbs, unsalted butter, vegetable shortening, prepared tomato sauce, diced tomatoes

ground beef , pork and veal mix from the butcher s counter (meatloaf mix), salt and pepper, italian bread crumbs, egg, garlic, minced, white onion, grated, golden or dark raisins, chopped, pine nuts, chopped, grated cheese , parmigiano or romano, chopped flat-leaf parsley, arugula leaves or baby spinach, prosciutto di parma, deli sliced provolone, extra-virgin olive oil, for drizzling, cavatappi ( corkscrew shaped hollow pasta) or rigatoni, broccolini, trimmed into florets, butter, ricotta cheese, lemon zest, chopped fresh thyme leaves, grape or small vine tomatoes, halved

lean ground beef, olive oil, onion, finely chopped, celery, finely chopped, carrot, finely chopped, green pepper, finely chopped, garlic, finely chopped, egg whites, whole wheat bread crumbs, rolled oats, spicy brown mustard, worcestershire sauce, black pepper, parsley, finely chopped, canned tomato sauce, salt

unsalted butter, chopped yellow onions, chopped green bell peppers, chopped red bell peppers, salt, freshly ground black pepper, minced garlic, minced fresh parsley leaves, canadian bacon or baked ham, trimmed and diced, links emeril s kicked up smoked sausage or 6 oz hot smoked sausage, chopped, eggs, whole milk, heavy cream, original essence or creole seasoning, cubes) stale french or italian bread, or rolls, grated gouda or fontina cheese (about 2 cups), fine dry bread crumbs, freshly grated parmesan, melted unsalted butter