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Tuesday’s Taste Tempters 4.12.11

Tuesday’s Taste Tempters 4.12.11

Posted: Tuesday, April 12, 2011 8:52 pm

Today’s recipes have been submitted by Rhodes Bake-N-Serv.
Ham and Swiss Nibbles

1 pan Rhodes Warm-N-Serv™ Garlic Butter Rolls
1 cup cubed, cooked ham, divided
1 cup grated Swiss cheese, divided

Allow rolls to thaw enough that you can cut each one into 8 equal pieces to make 1-inch cubes. Place half of the bread cubes in the bottom of a sprayed 9×9-inch baking pan. Sprinkle with half of the ham and half of the cheese. Repeat with remaining roll cubes, ham and cheese. Bake at 325 degrees 10-12 minutes.
Chocolate-Filled Beignet

1 Package Rhodes Warm-N-Serv™ Buttery Dinner Rolls
4 cups canola oil
1 cup cream cheese frosting
1/2 cup Nutella
powdered sugar

Remove rolls from pan and thaw in microwave for 1 minute on 50 percent power. Heat oil in a sauce pan to about 220 degrees. Fry one roll at a time until golden brown, about 1 to 2 minutes on each side. Remove from oil to drain. Mix cream cheese frosting and nutella until thoroughly combined. Place in a frosting gun or pastry bag and inject into each roll. Sprinkle with powdered sugar and serve.

Lemon Pull-Aparts

1 pan Rhodes Warm-N-Serv™ Buttery Dinner Rolls
1 tablespoon butter, melted
1/4 cup sugar
1 lemon rind, grated

citrus glaze:
1/2 tablespoon butter, melted
3/4 cup powdered sugar
2 tablespoons fresh lemon juice

Remove rolls from pan and brush bottom and sides with butter. Place back in pan and brush top with butter. In a bowl, combine sugar and lemon rind and sprinkle over top of rolls. Bake at 350 degrees 15 minutes. Remove from pan and place on cooling rack. Combine glaze ingredients and drizzle over rolls while still warm.

Crusty Bruschetta

6 Rhodes Warm-N-Serv™ Crusty Rolls
olive oil
8 roma tomatoes, diced
2 cloves garlic, minced
6-8 large fresh basil leaves cut into small pieces
1 teaspoon dried oregano
2 teaspoons salt
1/2 cup olive oil

Place 6 crusty rolls on a plate. Cover with plastic wrap and microwave on high for 20-30 seconds. Cut each roll into 4 diagonal slices. Place rounds on baking sheet and brush the tops with olive oil. Bake at 450 degrees about 5 minutes or until edges are golden brown. Remove from oven to cool. Mix tomatoes, garlic, basil, oregano, salt and 1/2 cup olive oil. To serve, spoon tomato mixture on top of rounds.

Peach Bread Pudding

6 Rhodes Warm-N-Serv™ Soft White Dinner Rolls, baked and day old
3 eggs
1 1/2 cups milk
1/3 cup sugar
1 teaspoon almond extract
21 ounce can Peach Pie Filling

Cut rolls into 1/2-inch cubes. Place cubes in a sprayed 8-inch square baking pan. In a bowl, combine eggs, milk, sugar, almond extract and 1 cup peach pie filling. Mix well. Pour over roll cubes. Press down with a spoon to make sure all of the roll cubes are covered with egg mixture. Bake at 350 degrees 30-40 minutes. Heat remaining pie filling and serve over warm pudding.

Published in The Messenger 4.12.11

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