The smell of these breakfast rolls has a way of whetting even a sleeping person’s appetite. Hot out of the oven these vegetarian breakfast rolls are spiced so nice that anyone would be glad they were awakened for these.
TSP Ingredients 1/2 Cup TSP
1/2 teaspoon sage
1/2 teaspoon marjoram
1/2 teaspoons thyme
1/2 teaspoons of red pepper flakes
1/2 teaspoon of brown sugar
1/4 teaspoon of salt
1/4 teaspoon of black pepper
Rolls Ingredients
1/3 cup cheddar cheese, shredded
1/2 small red pepper, seeded and diced
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Instructions Preheat the oven to 350 °F. In a small bowl, rehydrate the TSP by adding hot water. Add the spices and combine thoroughly. Set aside.
Open the crescent dough and unroll. Spread on a layer of TSP, you will not need the entire amount.
Cover with cheese and red peppers.
Rollup jellyroll style by starting with a short side close to you. When finished rolling, seal the roll by pinching the dough at the seam.Using a serrated knife, cut off the ends and discard.
Cut the remaining roll into 6 pieces.
Lay rolls on a greased cookie sheet and bake for 20 minutes or until golden.
Serve immediately.
Notes Yield: 6 Rolls
Calories: 140, Total Fat: 7g, Saturated Fat: 3.5g, Cholesterol: 5mg, Sodium: 360mg, Carbohydrates: 15 g, Dietary Fiber: 1g, Sugar: 3g, Protein: 6gExcellent Source of Vitamin C