Quick and Easy Onion Rolls

Premiere onion rolls? Try Parmesan, pine nuts and poppy seed along with onion rolled up in refrigerated breadsticks.

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Servings 12

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Bake-Off® Contest 39, 2000

TerryAnn Moore

Oaklyn, New Jersey

ingredients 6
Prep Time 20 min
Total Time 40 min

Ingredients

1/4: cup finely chopped onion

3: tablespoons chopped pine nuts

3: tablespoons finely chopped oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil

1: tablespoon poppy seed

1: (11-oz.) can Pillsbury® Refrigerated Breadsticks

1: oz. (1/4 cup) shredded fresh Parmesan cheese

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Directions

1 Heat oven to 375°F. Grease cookie sheet. In small skillet, combine onion, pine nuts and tomatoes; cook and stir over medium heat for 1 to 2 minutes or until onion is tender and nuts are toasted. Remove from heat. Stir in poppy seed.
2 Unroll dough; separate into 2 sections (6 breadsticks each). Spread onion mixture over dough. Reroll dough sections; pinch edges to seal. Cut each section into 6 rolls. Place rolls cut side up on greased cookie sheet. Brush with reserved 1 tablespoon tomato oil. Sprinkle with cheese.
3 Bake at 375°F. for 13 to 17 minutes or until golden brown. Serve warm.