Parmesan Pecan Rolls Recipes

Steps:

• In a bowl, beat butter, brown sugar and cinnamon until well blended. Spread in the bottom of a 9-in. round baking pan. Top with pecans. Place rolls upside down over pecans. , Bake at 450° for 8-10 minutes or until golden. Immediately turn onto a serving platter. Serve warm.

Steps:

• Cut rolls in half.
• Saute garlic in oil for a few minutes.
• Remove from heat and let cool.
• Add pepper, pecans and 1 cup cheese.
• Press the cut rolls into the mixture and heavily coat each one.
• Place on a sprayed baking sheet.
• Cover with plastic wrap and let rise until double in size.
• Remove wrap and bake at 350°F 12-15 minutes or until golden brown.
• Combine remaining cheese and basil and sprinkle over top of hot rolls.

Steps:

• Cut bread dough into 16 pieces; shape into balls. Place on a floured surface; cover and let rise in a warm place for 10 minutes. In a bowl, stir Parmesan cheese and garlic powder into butter. Using a spoon, roll balls in butter mixture; arrange loosely in a 9-in. round baking pan. , Cover and let rise in a warm place until doubled. Bake at 375° for 10-15 minutes or until golden brown. Warm leftover butter mixture; when rolls are baked, pull them apart and dip them again. Serve warm.

Steps:

• Preheat oven to 350 degrees F.
• Place butter in a microwave-safe bowl and heat for 1 minute, or until completely melted.
• Place grated Parmesan in a separate bowl.
• Dip each frozen roll completely in butter then roll in grated Parmesan until covered.
• Place rolls in a 9x13-inch baking dish sprayed with nonstick cooking spray and allow to rise for 3-5 hours, or until doubled in size.
• Bake for 15 minutes, or until golden brown.

Steps:

• Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat water, milk and butter until very warm (120 degrees F to 130 degrees F). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
• Cover and let dough rest 10 minutes in bowl.
• Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches).
• Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes.
• Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375 degrees F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese, pecans, oregano, salt, basil and pepper. In another shallow bowl, whisk egg whites and cornstarch until smooth. Dip chicken into egg white mixture, then roll in crumb mixture., In a large nonstick skillet, cook chicken over medium heat in oil for 3-5 minutes on each side or until browned., Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 8-10 minutes or until juices run clear.