3 1/8 teaspoon salt
3 1/8 teaspoon black pepper
3 3 ounces deli-sliced ham (about 8 slices)
3 1 cup shredded cheddar cheese
3 1 tablespoon milk
3 12 uncooked frozen yeast rolls, thawed
Crack 6 of the eggs into a medium non-stick skillet over medium heat, season with the salt and pepper and mix to scramble. Chop the ham into bite-size pieces. Stir the ham into the cooked eggs. Remove the skillet from the heat and stir in the cheese. Make an egg wash by beating the remaining egg with 1 tablespoon of milk in a small bowl. On a floured surface, roll out the rolls into 4-inch circles. Place ¼ cup of the egg mixture onto one side of each dough circle. Use a pastry brush to brush the edge of each circle lightly with the egg wash. Fold the dough over the filling to form a half-circle shape. Pinch the edge shut. Cut a slit in the center-top of each pocket to allow steam to escape. Place the prepared pockets onto a parchment-lined baking sheet. Cover with plastic wrap and allow the pockets to rise in a warm location for 30 minutes. Preheat the oven to 350°F. Brush the tops of the pockets with the egg wash. Bake the pockets for approximately 20 minutes, until they are golden brown. Serve with picante sauce, if desired. Cooked breakfast pockets can be wrapped in plastic wrap and frozen. Reheat in the microwave for 2 to 3 minutes.
24 uncooked frozen yeast rolls, thawed
8 ounces mozzarella cheese
½ cup butter, melted
½ teaspoon garlic powder
1 teaspoon Italian seasoning
On a floured surface, roll out the rolls into 3-inch circles. Cut the mozzarella cheese into 24 cubes of equal size. Place one piece of cheese and two pepperoni onto each circle. Use a pastry brush or fingertip, dipped in water, to moisten the edge of the dough circle. Gather the ends of the dough together and pinch shut. Repeat with all 24 rolls. In a medium bowl, combine the butter, seasonings and Parmesan cheese. Dip each roll into the butter mixture and coat well. Place dipped rolls into a Bundt pan. Pour any excess butter over top of the rolls. Cover with plastic wrap and allow the dough to rise in a warm place for 30 minutes. Preheat the oven to 350°F. Bake the pizza bread for approximately 40 minutes. Cover with foil if the top starts to brown too much. Remove from the oven and allow the bread to cool for 10 minutes. Use a small rubber spatula to loosen the bread from the sides and middle of the Bundt pan. Invert onto a serving plate. Serve hot with pizza sauce for dipping.
1 loaf frozen yeast bread dough, thawed
½ cup room-temperature butter
1 cup brown sugar
2 tablespoons ground cinnamon
2 ounces cream cheese
1 teaspoon vanilla extract
1 cup powdered sugar
On a floured surface, roll the dough out into a 12-by-16-inch rectangle. In a small bowl, cream together the butter, brown sugar and cinnamon. Spread the mixture over the dough. Roll the dough up tightly; brush the edge of the dough with water to help it seal. Cut the roll into ¾-inch-thick slices. Arrange the pieces standing up, in a 9-by-5-inch loaf pan. Cover with plastic wrap and allow it to rise in a warm place for 30 minutes. Preheat the oven to 350°F. Bake the cinnamon roll bread for 55 to 60 minutes. Cover with foil after 35 minutes to prevent the top from browning too much. Remove the bread from the oven and allow it to cool for 15 minutes. Invert onto a serving platter. For the cream cheese icing, heat the cream cheese in a medium, microwave-safe bowl for 15 to 20 seconds, or until softened. Stir in the vanilla and powdered sugar; thin with milk if needed. Drizzle the icing over the loaf. Serve warm.
12 uncooked frozen dinner rolls (about 1.5 ounces each), thawed
¼ cup butter, melted
1 tablespoon grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon dry oregano
½ teaspoon dry parsley flakes
On a lightly floured surface, using your hands, roll each dinner roll into a 6-inch-long rope. Coat the rope lightly with flour and tie it into a knot. Place the knot on a baking sheet and tuck the ends under the roll. Cover the knots with plastic wrap and allow to rise in a warm place for 30 minutes. Preheat the oven to 350°F. Combine remaining ingredients in a small bowl and brush over the knots. Bake knots for 10 to 12 minutes, or until golden. Brush with any remaining butter mixture. Serve hot.
1 loaf frozen bread dough, thawed
¼ cup baking soda
1 ½ tablespoons butter, melted
Preheat the oven to 425°F. Cut the bread dough into 6 equal portions. Using your hands, roll each portion into a rope, approximately 16 inches long. Form the rope into a U shape. Fold both sides of the upper half of the “U” downward and cross them to form a pretzel shape. To a pot, add 3 inches of water and the baking soda; bring to a boil. Place the pretzels in the boiling water in batches and boil for 30 seconds each. Use a large slotted spoon or spatula to transfer the pretzels to a greased or parchment-lined baking sheet. Bake for 15 minutes, or until golden. Transfer pretzels to a cooling rack. Brush with butter and sprinkle with kosher salt or cinnamon sugar.