Have you ever baked or had Rhodes Rolls? You find them in the frozen foods section at the grocery store. All you need to do is let the rolls rise and then bake them. They are soft and yummy, especially when eaten right out of the oven. This recipe from the Rhodes Rolls web site, is a delicious way to use up the Rhodes Rolls you may have in your freezer (my daughter bought the 72 roll pack and that is why I have extras to use up).
- 9 Rhodes dinner rolls, thawed and risen
- 1 1/2 cups grated fresh Parmesan cheese
- 1 1/2 cups grated Gruyere cheese
- 3 tablespoons chopped fresh basil
- 3-4 medium size tomatoes, sliced
- salt and freshly ground pepper
- 1-2 tablespoons olive oil
- Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 12-inch circle. Place on a large sprayed baking sheet.
- In a bowl, combine cheeses and basil. Spread cheese mixture evenly over dough, leaving a 2-3-inch border all around. Top with sliced tomatoes and salt and pepper.
- Fold the 2-3-inch border of dough up over filling, pleating as you work your way around the tart. Brush crust with olive oil and secure in a few spots with toothpicks if necessary.
- Bake at 325°F 35-40 minutes.
- Variation: Use what ever variety of tomatoes you might have on hand. As you can see I added in some cherry tomatoes when I made this recipe.