Italian Sun Dried Tomato Rolls Recipes

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle.
• Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.
• Lightly grease cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until almost double.
• Heat oven to 350°. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled.

Steps:

• 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.

Steps:

• Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs. , Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish. , Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.

Steps:

• Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.

Steps:

• Preheat oven to 375 degrees.
• Pound flat chicken breasts to 1/4 inch. Put cheeses, tomatoes, and basil on top and roll up jelly roll style and secure with string or tooth picks.
• Heat oven-proof skillet (preferrably iron) and add oil and sear the chicken until golden brown.
• Pour in chicken broth, cover and bake in oven for approximately 20 minutes or until meat thermometer reaches 170 degrees. Baste with broth. Let rest for 5 minutes before serving.

Steps:

• Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
• Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.