Breakfast Rolls
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
16 |
ounces |
frozen bread dough -- defrosted |
|
4 |
slices |
Canadian bacon -- minced |
|
1/2 |
cup |
low fat cheddar cheese -- shredded |
|
1 |
whole |
egg |
|
1/2 |
teaspoon |
Dijon mustard |
|
1/2 |
teaspoon |
seasoned salt |
|
1/2 |
teaspoon |
freeze-dried chives |
|
vegetable oil spray |
| Beat egg with Dijon, salt and chives. |
| Roll dough into a 12x8 inch rectangle. Spread egg mixture over dough. Sprinkle with Canadian bacon and cheese. Roll dough tightly to form 12 inch long roll and slice into 1 inch pieces. Place in a 9 inch round pan that has been sprayed with vegetable oil. Let rise until doubled. |
| Bake in a 375°F oven for 20 to 25 minutes or until golden brown. |
| Makes 12 servings |
| Per Serving: 135 Calories; 3g Fat (20.0% calories from fat); 7g Protein; 18g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 438mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. |