Basil Tomato Rolls Recipes

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TOMATO-BASIL PULL-APART ROLLS



Tomato-Basil Pull-Apart Rolls image

My nephew helped me create these soft and colorful rolls. He named them "wheelies" because the spiral shapes reminded him of his toy trucks. -Dianna Wara, Washington, Illinois

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
2 tablespoons sugar
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 cup tomato paste
3 tablespoons olive oil
1 teaspoon salt
2-3/4 to 3-1/4 cups bread flour
FILLING:
1 cup shredded Italian cheese blend
2 teaspoons dried basil
1/2 teaspoon garlic powder

Steps:

  • Dissolve yeast and sugar in warm milk. In a large bowl, beat egg, tomato paste, oil, salt, yeast mixture and 1 cup flour on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover; let rise in a warm place until doubled, about 45 minutes., In a bowl, toss filling ingredients. Punch down dough; turn onto a lightly floured surface. Roll into a 16x12-in. rectangle. Sprinkle with filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place, cut side down, in a parchment-lined 10-in. cast-iron skillet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack. , Freeze option: Securely wrap cooled rolls in foil; place in an airtight container. To use, partially thaw overnight in refrigerator. Reheat rolls, wrapped in foil, in a preheated 300° oven until warm, about 25 minutes.

Nutrition Facts : Calories 204 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 284mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

SUNNY'S EASY TOMATO AND BASIL LASAGNA ROLL-UPS



Sunny's Easy Tomato and Basil Lasagna Roll-Ups image

Provided by Sunny Anderson

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

24 lasagna noodles (from about two 1-pound packages)
Kosher salt and black pepper
One 15-ounce container ricotta
4 cups shredded 2- to 6-cheese blend that contains mozzarella (along with provolone, Parmesan, Asiago, pecorino or jack cheese)
1 cup chopped fresh basil, plus more for garnish
1 cup chopped fresh Italian parsley, plus more for garnish
1 teaspoon red chile flakes
2 large eggs, whisked
Zest of 1 lemon
One 24-ounce jar tomato and basil pasta sauce
Grated Parmesan, for garnish

Steps:

  • Steam your noodles: Place noodles in a metal baking pan with sides, making sure to spread out. Pour steaming-hot salted water over the top, moving noodles around a bit to be sure the water gets between them. Cover tightly with aluminum foil and let rest for 20 to 25 minutes. When ready to assemble, remove one at a time as you go and pat dry.
  • Make the filling: Add the ricotta, cheese blend, basil, parsley, red chile flakes, egg, lemon zest, a pinch of salt and a few hefty grinds of black pepper to a large bowl. Stir to combine.
  • Assemble: Preheat the oven to 375 degrees F.
  • Add half the tomato sauce to a 9-by-13-inch baking dish and spread or tilt to even it out. Take one lasagna noodle and lay flat on the counter, then add a scoop of filling to the center and spread it along the length. Roll up the noodle and place it standing on end in the dish, nestling the rolls together as you go to hold the seams secure. Repeat with the rest of the noodles until the dish is full. Pour over remaining tomato sauce and spread to even out. Cover dish with aluminum foil.
  • Bake until sides are bubbly and a few edges are golden, about 20 minutes. Uncover and cook until edges begin to brown, another 5 to 10 minutes. Garnish with Parmesan and more herbs.

THAI BASIL ROLLS WITH HOISIN-PEANUT SAUCE



Thai Basil Rolls with Hoisin-Peanut Sauce image

Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!

Provided by ALONGENECKER

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 12

Number Of Ingredients 12

½ pound medium shrimp
½ pound pork loin
1 (8 ounce) package rice noodles
12 round rice wrapper sheets
1 bunch fresh Thai basil - leaves picked from stems
1 cup chopped fresh cilantro
1 cup chopped fresh mint
2 cups bean sprouts
1 cup hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon water
chopped roasted peanuts

Steps:

  • Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
  • Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
  • Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
  • Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
  • Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 29.2 g, Cholesterol 38.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 448.1 mg, Sugar 6.6 g

ITALIAN TOMATO ROLLS



Italian Tomato Rolls image

Margaret Peterson FOREST CITY, IOWA No one believes me when I say it's pizza sauce that they're tasting in these tender, chewy rolls. The basil adds extra excitement.

Provided by Taste of Home

Time 40m

Yield 15 rolls.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1 teaspoon plus 2 tablespoons sugar, divided
1/4 cup warm water (110° to 115°)
1 cup pizza sauce
1/4 cup plus 2 tablespoons butter, melted, divided
1 egg
1 teaspoon salt
3/4 teaspoon dried basil
3 to 4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water; let stand for 5 minutes. Add the pizza sauce, 1/4 cup butter, egg, salt, basil, 2 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a 2-in. ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Brush with remaining butter.

Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 240mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

CALZONE ROLLS WITH SALAMI, TOMATO AND BASIL



Calzone Rolls with Salami, Tomato and Basil image

Provided by Rachael Ray : Food Network

Time 17m

Yield 4 servings

Number Of Ingredients 8

4 large, crusty Keiser rolls
1 1/2 cups ricotta cheese
Salt and pepper
1/4 pound salami, chopped
1/4 cup Parmigiano-Reggiano
8 slices fresh mozzarella
8 slices vine ripe tomato
8 fresh basil leaves, torn or sliced

Steps:

  • Heat the oven to 325 degrees F.
  • Split the Keiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms.
  • Season the ricotta with a little salt and pepper. Stir the salami and grated cheese into ricotta. Fill the rolls with the ricotta and salami. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10 to 12 minutes. Cut and serve.

TOMATO-BASIL SQUARES



Tomato-Basil Squares image

This is one of my favorite Pampered Chef Recipes! I made this for my Aunt's Opera Reception (which was a fancy party), yet it was sooo easy and tasted wonderful! Everyone raved about how good it was... little did they know it just took minutes to throw together! Delicious!!!

Provided by Kim D.

Categories     < 30 Mins

Time 30m

Yield 20 serving(s)

Number Of Ingredients 7

1 (10 ounce) package prepared pizza crust
2 cups shredded mozzarella cheese, divided
1/4 cup fresh parmesan cheese, grated
2 tablespoons fresh basil or 2 teaspoons dried basil leaves
2/3 cup mayonnaise
1 garlic clove, pressed
4 plum tomatoes, thinly sliced

Steps:

  • Preheat oven to 375 degrees F.
  • Roll out pizza crust onto a rectangle baking stone (or cookie sheet if you don't have a stone).
  • Sprinkle crust with one cup Mozzarella cheese.
  • In a bowl, combine remaining Mozzarella cheese, basil, garlic and mayonnaise.
  • Mix well.
  • Place sliced tomatoes on top of pizza crust.
  • Spread mayonnaise mixture on top of tomatoes.
  • Top with grated Parmesan cheese.
  • Bake for 15-20 minutes or until top is golden brown and bubbly.

BASIL TOMATO ROLLS



Basil Tomato Rolls image

I made these rolls from my Aunt Ethel's recipe. The tomato herb filling rises and spills over the top of the crusty roll tops. Folks have a hard time eating just one.

Provided by Allrecipes Member

Time 55m

Yield 12

Number Of Ingredients 15

1 (.25 ounce) package active dry yeast
1 ⅓ cups warm water (110 degrees to 115 degrees F)
1 tablespoon sugar
1 tablespoon olive or vegetable oil
1 teaspoon salt
3 ½ cups all-purpose flour
1 small onion, finely chopped
1 tablespoon olive or vegetable oil
1 medium tomato, peeled and chopped
1 (8 ounce) can tomato sauce
1 garlic clove, minced
1 ¼ teaspoons salt
1 teaspoon dried basil
1 dash Dash pepper
¼ cup grated Parmesan cheese

Steps:

  • In a mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a skillet, saute onion in oil until tender. Add tomato, tomato sauce, garlic, salt, basil and pepper. Bring to a boil; cook and stir until thickened. Cool to 110 degrees F-115 degrees F. Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 3 in. apart on a greased baking sheet. Make an indention in center of rolls. Fill with 1 tablespoon filling. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to wire rack. Serve warm.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 31.3 g, Cholesterol 1.5 mg, Fat 3.2 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 0.7 g, Sodium 490.9 mg, Sugar 2.4 g

BASIL TOMATO ROLLS



Basil Tomato Rolls image

Make and share this Basil Tomato Rolls recipe from Food.com.

Provided by Rhodes Bake-N-Serv

Categories     Vegetable

Time 1h

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 7

18 rhodes dinner rolls, thawed and risen
5 tablespoons chopped fresh basil
1 1/2 cups shredded fresh parmesan cheese
1/2 cup olive oil
2 teaspoons fresh coarse ground black pepper, divided
4 medium tomatoes, chopped & seeded
1/4 teaspoon sugar

Steps:

  • Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 12x18-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Combine basil, cheese, oil, 1 teaspoon pepper and set aside. Place tomatoes in a colander to drain. Remove wrap from dough and spread evenly with basil mixture. Roll up jelly roll style and cut into 12 equal pieces. Combine drained tomatoes, remaining teaspoon pepper and sugar and arrange evenly in the bottom of a sprayed 9x13-inch baking pan. Top with basil filled rolls, cut side down. Cover with sprayed plastic wrap and allow to rise for about 1 hour.
  • Remove wrap and bake on lower shelf at 350°F 25-30 minutes. Cover with foil last 5-10 minutes of baking if necessary to prevent over browning. Cool for 5 minutes and invert onto a serving platter.

Nutrition Facts : Calories 268.3, Fat 15.7, SaturatedFat 4.2, Cholesterol 11.4, Sodium 412.4, Carbohydrate 23.6, Fiber 1.9, Sugar 2.4, Protein 8.8

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