Italian Sun Dried Tomato Rolls Recipes

BREAD MACHINE SUN-DRIED TOMATO ROLLS

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.

SUN-DRIED TOMATO ROSEMARY BREAD (ABM)

Steps:

• Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
• Choose dough cycle. About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
• When cycle ends, remove and shape as desired. When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn). Place on a cornmeal dusted baking sheet, spray lightly with olive oil. Let rise until doubled.
• Bake in a 375 deg. preheated oven for about 35 minutes or until bread tests done. (Rolls will be done in 15 or so minutes).

PORK ROLLS WITH SUN- DRIED TOMATOES AND PROSCIUTTO

Steps:

• Cut each pork tenderloin crosswise, on the bias, into six equal slices-twelve slices in all. Pound each piece of pork to an even thickness of about 1/2 inch, using a meat mallet. Season the pork on both sides with the salt.
• Lay the pork slices flat on your work surface, and evenly place the sliced sun-dried tomatoes on top. Layer on the sliced prosciutto, cutting or tearing it to fit on the pork slices without draping over the sides. Roll up the pork lengthwise, enclosing the filling, and secure with toothpicks.
• Melt the butter and the oil in a large skillet over medium-high heat. Pour the flour onto a plate. Dredge the pork rolls lightly in the flour, tapping off the excess. Sear the pork in the skillet on all sides, about 8 to 10 minutes in all, then push the pork to one side of the pan and toss in the sage leaves. Once the sage is sizzling, add the mushrooms, and cook until they are starting to brown, about 3 to 4 minutes. Redistribute the pork rolls evenly in the pan with the mushrooms, then cover the skillet and lower the heat. Simmer until the mushrooms have given off their juices and the pork is tender, about 10 to 12 minutes.