Olive And Asiago Rolls Recipes

EASY ASIAGO OLIVE ROLLS

Steps:

• Heat oven to 450°F. Spray 9-inch round cake pan with cooking spray.
• On lightly floured surface, unroll dough. Spread olive tapenade over dough to within 1/4 inch of edge. Sprinkle with cheese and 1 teaspoon rosemary. Starting at long side, gently roll up dough. Cut into 10 (11/4-inch-thick) slices. Place slices in cake pan. Brush tops of slices with melted butter.
• Bake 15 to 20 minutes or until golden. Serve warm.

ASIAGO DINNER ROLLS

Steps:

• In a large bowl, mix sugar, yeast, garlic salt, Italian seasoning and 2 cups flour. In a small saucepan, heat milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat 2 minutes longer. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough (dough will be sticky). , Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Roll each into a 12-in. rope; tie into a loose knot. Tuck ends under. Place 3 in. apart on greased baking sheets. Melt remaining butter; brush over rolls. Sprinkle with remaining cheese., Let rise in a warm place until almost doubled, about 15 minutes. Preheat oven to 375°., Bake 20-25 minutes or until golden brown, rotating pans halfway through baking. Remove from pans to wire racks; serve warm.

OLIVE AND ASIAGO ROLLS

Steps:

• Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add flours, milk, and next 3 ingredients (milk through oil); beat with a mixer at medium speed until smooth.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.).
• Punch dough down. Cover and let rest 5 minutes. Turn dough out onto a lightly floured surface. Arrange olives over dough; knead gently 4 to 5 times or until olives are incorporated into dough. Cover and let rest 10 minutes.
• Preheat oven to 375 degrees.
• Punch dough down. Divide dough into 16 equal portions. Working with 1 ortion at a time (cover remaining dough to keep from drying), roll each portion into a 2-inch ball. Repeat procedure with remaining dough portions. Place on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. Cut a 1/4- inch-deep "X" in the top of each roll.
• Combine water and egg white; brush over rolls. Bake at 375 degrees for 18 minutes or until golden brown. Remove from oven; immediately sprinkle with cheese. Serve warm.

OLIVE GARDEN ASIAGO GARLIC ALFREDO SAUCE

Steps:

• In a microwave glass bowl, melt butter with garlic in microwave oven for 30 second. Whisk in cream and cheese. Microwave for 30 seconds more.
• Season with nutmeg and pepper. Whisk again and then pour over your favorite hot veggies or hot pasta.