Dough made from hot roll mix is filled with sun-dried tomatoes and reduced-fat Parmesan, cut into pinwheel-style rolls and baked until golden.
What You Need
Original recipe yields 12 servings
1 pkg. (16 oz.) hot roll mix
1/4 cup sun-dried tomatoes in olive oil, drained, reserving 1/4 cup oil, chopped, divided
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping
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Let's Make It
Prepare hot roll mix as directed on package using 2 Tbsp. of the reserved oil from tomatoes. Roll out dough to 15x10-inch rectangle.
Spread tomatoes evenly over dough. Mix grated topping and remaining 2 Tbsp. reserved oil; sprinkle evenly over tomatoes. Roll up dough from long end; press edges to seal. Cut crosswise into 12 slices.
Arrange rolls, cut sides down, in 13x9-inch baking pan sprayed with cooking spray. Cover with towel. Let rise in warm place until doubled in size, about 30 minutes. Uncover rolls.
Bake at 375°F for 20 to 25 minutes or until golden brown. Remove from pan. Cool on wire rack.
Make it Easy
Line pan with foil before filling with rolls to make it easier to remove baked rolls from pan.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.