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Tuesday’s Taste Tempters 5.29.12

Tuesday’s Taste Tempters 5.29.12

Posted: Tuesday, May 29, 2012 8:00 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at
Today’s recipes have been submitted by Rhodes Bake-N-Serv.

Family Night Pizza
16 Rhodes™ Dinner Rolls, thawed to room temperature
1 cup pizza sauce
3-4 cups grated mozzarella cheese
favorite pizza toppings: pepperoni, sausage, sliced olives, vegetables etc.

Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13×18-inch rectangle. Cover with plastic wrap and let rest while preparing toppings. Remove wrap and place dough on a sprayed 11×17-inch baking pan. Poke with a fork several times to prevent bubbles from forming. Pre-bake at 350 degrees 10-15 minutes. Remove from oven and cool slightly. Spread evenly with pizza sauce and top with cheese. Divide pizza into different sections by letting each family member top with their favorite pizza toppings. Bake at 350 degrees an additional 10-15 minutes or until cheese is nicely melted.

Braided Spaghetti Bread
1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12×16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 350 degrees 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Buttery Breadsticks
24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/2 cup grated Parmesan cheese
garlic salt

Roll each roll into a 6-inch rope. Place butter and cheese in shallow bowls. Dip each rope into butter and then into Parmesan cheese. Place breadsticks on an 11×17-inch sprayed baking sheet in 2 rows of 12 each. Sprinkle with garlic salt, if desired. Cover with plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees 20 minutes or until golden brown.

Published in The Messenger 5.29.12

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