ROMANO AND DRIED-TOMATO ROLLS

1/4 cup snipped, oil-pack sun-dried tomatoes, drained
1/4 cup grated Romano Cheese, divided use
2 tablespoons pine nuts, toasted and chopped
1 (8-count) package refrigerated breadsticks

Place dried tomatoes in a small bowl; add enough hot water to cover. Let stand for 10 minutes to soften.

Preheat oven to 375 degrees F. Grease a 9x1 1/2-inch round baking pan.

Drain the tomatoes. Stir in 2 tablespoons of the cheese and pine nuts.

Unroll breadsticks without separating. Spread dried tomato mixture over dough. Roll dough back up. Slice where perforated. Place coils in prepared pan and sprinkle with the remaining cheese.

Bake in a 375 degree F oven for 18 to 20 minutes or till golden. Remove from pan. Cool thoroughly on a wire rack.

Wrap in heavy foil; refrigerate for up to 3 days.

To serve, heat in a 325 degree F oven for 10 to 12 minutes.

Makes 8 rolls
Source: Better Homes and Gardens/Holiday Cooking 1994