Recipe: Recipes Using Hot Roll Mix (7)

CHEESY HOT SANDWICH LOAF

1 (16 oz.) pkg. hot roll mix
4 oz. thin sliced fully cooked ham, cut in strips
4 oz. thin sliced pepperoni, cut into strips
1 c. Ricotta cheese
1 c. shredded Mozzarella cheese (or Provolone)
1 c. shredded Fontina cheese
1/3 c. thinly sliced green onion
1/4 tsp. pepper
Milk
Sesame seed (optional)

Prepare hot roll mix according to package directions. Cover and let rest 5 minutes.
For filling, in mixing bowl, stir ham, pepperoni, all cheeses, green onions and pepper and set aside.
Grease a large baking sheet. On a lightly floured surface, roll dough into 12 x 9 inch rectangle. Spread filling lengthwise down center of bread in 4 inch wide strip. Fold long sides of dough over filling. Moisten edges with water and pinch to seal. Place bread seamside down on baking sheet. Cut slits into top for steam to escape. Cover and let rise 10 minutes. Lightly brush with milk and sesame (optional). Bake at 375 degrees for 20 minutes. Let stand for 5 minutes.
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CHERRY HOT CROSS BUNS

1 (13 3/4 oz.) pkg. hot roll mix
1/4 c. chopped green glace cherries
1/4 c. chopped red glace cherries
1 1/4 c. sifted confectioners' sugar
5 tsp. milk
1 (8 oz.) jar red stemmed maraschino cherries

Prepare hot roll mix according to package directions, adding chopped cherries. Shape into 1 1/2-inch balls after rising; place on greased baking sheets. Let rise in warm place until doubled in bulk; cut deep cross in each bun with scissors. Bake at 400 degrees for 10 to 15 minutes or until golden brown; cool slightly. Combine sugar and milk; mix until smooth. Pour into crosses; top with whole cherries.
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HOT PEPPER PIZZA

1 pkg. Pillsbury hot roll mix dough, prepared as directed
(do not bake)
1 green pepper
1/4 c. olive oil
1/4 tsp. garlic salt
tsp. parsley
2 tbsp. Parmesan cheese
1/4 to tsp. parsley for top
Prepare Pillsbury hot roll mix dough as directed. Remove seeds from peppers. Saute peppers in skillet in olive oil, approximately 10-15 minutes over medium heat. Sprinkle with garlic salt while sauteing. Grease pie plate with olive oil.
Put dough in pie plate. Spread it out. Put in peppers. Add parsley and Parmesan cheese. Grab dough on outer edges and pull over top. Press dough together on top. Sprinkle with parsley. Bake 30 minutes at 350 degrees.

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PEPPERONI AND CHEESE ROLLS

1. 1 box hot roll mix
1 lb. pepperoni
lb. grated sharp cheddar cheese
c. grated Mozzarella cheese
Make hot roll mix following directions on back of box. Roll out dough and cut into squares. Place some pepperoni and cheeses in center and fold over and seal. Bake at 425 degrees for 15 to 20 minutes. Can be served with your favorite spaghetti sauce.
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CALZONES (Using Hot Roll Mix)
For dough:
1 package (16 ounces hot roll mix
1-1/4 cups hot water
2 teaspoons olive oil

For filling:
cup chopped onion
1 teaspoons minced garlic
teaspoon crushed red pepper
1 teaspoons butter
1 package (16 ounces) frozen chopped spinach, thawed, squeezed dry
3 cups (12 ounces) Monterey Jack cheese, shredded
1 cup (4 ounces) Parmesan cheese, shredded cup sour cream
For garlic butter:
2 teaspoons butter
teaspoon minced garlic
1/4 cup shredded Parmesan cheese

For filling, saut onion, garlic and red pepper in butter in medium skillet until tender, about 5 minutes. Stir in spinach, cheeses and sour cream; remove from heat.

Preheat oven to 375 F. Make hot roll mix according to package directions for pizza, replacing egg and butter with hot water and olive oil. Let dough stand 5 minutes. Divide dough into 8 pieces. Roll each piece into an oval about 5 x 7 inches. Place cup cheese filling in center of oval; bring up edges and seal securely. Transfer calzone to a lightly greased baking sheet, placing seal side up to form a "football" shape. Repeat with remaining dough and filling. Set calzones in warm place to rise, covered with towel, 25 minutes. Bake until lightly browned, about 20 minutes.

In a small skillet, heat butter and garlic over low heat until butter is melted and garlic is tender, about 3 minutes. Remove calzones from oven when lightly browned. Brush hot calzones with garlic butter and sprinkle each with tablespoon Parmesan cheese. Return to oven until cheese melts, about 2 minutes. Let stand 5 minutes before serving.

Calzones can be baked and refrigerated up to 2 days in advance. Reheat at 350 F until hot, about 20 minutes.
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PUMPKIN ROLLS

1 (16 oz.) pkg. hot roll mix
1/3 c. warm water (110-115 degrees)
1 c. canned or cooked mashed pumpkin
1 egg
2 tbsp. sugar
FILLING:

2 tbsp. butter, melted
c. sugar
1 1/2 tsp. pumpkin pie spice
1/3 c. raisins
Dissolve yeast packet from hot roll mix in warm water; let stand 5 minutes. Combine pumpkin, egg and 2 tablespoons sugar; mix well. Add yeast; stir in flour packet from hot roll mix package to make a still dough.
Place in a well-greased bowl, turning to grease top. Cover; let rise in a warm place (85 degrees) 45 minutes or until doubled in bulk. Turn dough out on a floured surface; knead 12 times. Roll dough into a 15x12-inch rectangle. Spread with melted butter.
Combine cup sugar and pumpkin pie spice; sprinkle over butter. Top with raisins. Beginning at long side, roll up jelly roll fashion; press edges and ends together securely.
Cut into 1-inch slices; place rolls, cut side down in a greased 13x9x2-inch baking pan. Cover; let rise in a warm place (85 degrees) free from drafts, about 30 minutes or until doubled in bulk. Bake at 375 degrees for 20 minutes or until golden brown.
GLAZE:

1 c. sifted confectioners sugar
1 tbsp. plus 1 tsp. milk
1/4 tsp. vanilla extract
Combine glaze ingredients until smooth; drizzle over warm rolls. Yield: 15 rolls.
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BELL-RINGER BREADS EASY HOT CROSS BUNS

1 pkg. hot roll mix
2 tbsp. butter, melted
2 tbsp. light seedless raisins
2 tbsp. chopped candied fruits and peels
c. sugar
1 tsp. cinnamon
tsp. nutmeg
Prepare hot roll mix according to package directions, adding butter, raisins, fruit and peels, sugar and spices to flour mixture; mix well. Cover with damp cloth and let rise in warm place until double (about 1 hour). Turn out on lightly floured surface and knead until smooth. Shape in 12 buns. Place on highly greased baking sheet.
Cover and let rise until almost double (about 45 minutes). Using sharp scissors (or knife) snip top of buns to form shallow cross. If a glaze is desired, brush with slightly beaten egg white. Bake in a moderate oven at 375 degrees for about 15 minutes or until done. Cool slightly, fill crosses with confectioners' sugar icing. Makes 12