SCALLOPED POTATO ROLL RECIPE BY TASTY
Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese
Provided by Julie Klink
Categories Lunch
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F (180˚C).
- Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
- On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
- Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
- Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
- Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
- In a bowl combine the spinach mixture and the ricotta. Set aside.
- Evenly spread the spinach mixture over the cooked potato sheet.
- Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
- Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
- Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
- Sprinkle with parsley for garnish. Slice and serve immediately.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams
ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS
If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.
Provided by curryfamily2012
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
- Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g
POTATO ROLLS
I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.
Provided by Derrick Van Hoeter
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
- Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
- Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g
QUICKER POTATO ROLLS
In this fast recipe, instant mash potatoes help reduce the time it takes to make these tender, taste rolls.-Teri Albrecht, Gaithersburg, Maryland
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.
Nutrition Facts :
POTATO AND ONION EGG ROLLS
These are a holiday tradition in my house, my family and friends just love these, of coarse you can make them any time of year LOL! To save tons of time prepare your onion mixture and then freeze the onions until ready to use, or make a day ahead and refrigerate. This recipe should make around 20 egg rolls, I most always double it to make 30. Use only russet potatoes or Yukon Gold for this
Provided by Kittencalrecipezazz
Categories Potato
Time 2h10m
Yield 20 blitzes
Number Of Ingredients 9
Steps:
- Using a large skillet (or electric frypan) heat oil and then add in onions and sugar.
- Cover skillet and cook until onions are well browned, stirring frequently (this should take about 20-25 minutes to well brown and caramelize, the onions must be browned!).
- Season the onions with salt and black pepper; cool completely (at this point you can refrigerate 24 hours or place into a container and freeze the onions until ready to use).
- Meanwhile place the cubed potatoes on a vegetable steamer rack and steam in a covered pot over boiling water until tender (about 15-20 minutes).
- Transfer the potatoes to a large bowl.
- Add in milk and mash until smooth.
- Season the potatoes with salt and pepper.
- Mix in HALF the onions (the remaining onions will be served on the side).
- Place an egg roll wrapper (trim the ends to make rounds) on a surface, then brush the edges with egg white.
- Arrange about a scant 1/3 cup of the potato/onion filling in a 3-inch log horizontally just below the center.
- Fold the bottom of dough over the filling, the roll up the wrapper to enclose the filling completely.
- Repeat with remaining filling and wrappers.
- Heat oil in a heavy large skillet over medium-low heat.
- Working in batches add in eggrolls (seam-side down) and fry until heated through and golden brown and crisp on all four sides (this should take about 10 minutes per batch).
- Repeat with remaining eggrolls.
- Drain on paper towels.
- Arrange eggrolls on plates.
- Serve with sour cream and remaining onions.
- Delicious!
Nutrition Facts : Calories 219.7, Fat 5.3, SaturatedFat 1.7, Cholesterol 9.1, Sodium 208.7, Carbohydrate 37.7, Fiber 3, Sugar 3.7, Protein 5.8
ONION POTATO ROLLS
As a 4-H judge, I sampled a variation of these light, golden rolls at our county fair. With a touch of onion, it's a real blue-ribbon recipe that wins raves whenever I serve it.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in the next eight ingredients. Stir in enough all-purpose flour to form a soft 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. , Punch the dough down; divide into 18 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Brush egg over rolls. Sprinkle with dried onion. Bake at 350° for 15-18 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 218 calories, Fat 7g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 6g protein.
CHEESE & ONION ROLLS
Try this take on the classic sausage roll for veggies. Making your own flaky pastry is well worth the extra few minutes, and is surprisingly easy
Provided by Sophie Godwin - Cookery writer
Categories Buffet, Canapes, Dinner, Lunch, Snack, Supper, Cheese Course
Time 1h25m
Number Of Ingredients 14
Steps:
- To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
- Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they're completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
- Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
- Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.
Nutrition Facts : Calories 529 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
POTATO ONION ROLLS
From a Pillsbury booklet. Dangerously addictive. I always cut the recipe in 1/2 and I used the bread maker instead of doing it by hand.
Provided by MsPia
Categories Yeast Breads
Time 2h30m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spoon flour into measuring cup; level off.
- In a large bowl combine 1 1/2 cup flour, potato flakes, sugar, salt and yeast; mix well.
- In a medium saucepan heat milk, butter and onions until very warm (120 to 130 F).
- Add warm liquid and eggs to flour mixture.
- Blend at slow speed until moistened; beat 3 minutes at medium speed.
- By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
- On floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5 minutes.
- Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel.
- Let rise in a warm place (80 to 85 F) until light and doubled on size, 30 to 45 minutes.
- Grease 13x9-inch pan or two 9-inch round cake pans.
- Punch down dough several times to remove all air bubbles.
- Divide dough into 24 equal pieces; shape into balls.
- Place in greased pan. Cover, let rise in warm place until light and doubled in size, 15 to 30 minutes.
- Heat oven to 375°F Uncover dough. Bake at 375 for 25 to 35 minutes or until golden brown. Immediately remove from pan; cool on wire rack.
Nutrition Facts : Calories 162.7, Fat 5.3, SaturatedFat 3.1, Cholesterol 30.6, Sodium 240, Carbohydrate 24.3, Fiber 1, Sugar 1.8, Protein 4.2
SWEET POTATO & CARAMELISED ONION ROLLS
Try these vegan pastries for a plant-based version of sausage rolls. Wrapped in golden pastry, harissa adds a delicious spice to the sweet potato and red onion
Provided by Liberty Mendez
Categories Snack
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
- Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
- Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
- Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.
Nutrition Facts : Calories 193 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
POTATO, ONION AND CARAWAY CLOVERLEAF ROLLS
Categories Bread Microwave Mixer Onion Potato Bake Sauté Vegetarian Bon Appétit
Yield Makes 16
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add chopped onions and sauté until golden and tender, about 12 minutes. Add caraway seeds and stir 3 minutes. Remove from heat and cool.
- Pierce potato in several places with fork. Place in microwave oven; cook on high 5 minutes. Turn potato over; cook on high until very tender, about 4 minutes longer. Cool slightly. Peel potato. Place potato in small bowl and mash until very smooth. Transfer 1/2 cup mashed potato to large bowl of electric mixer fitted with paddle attachment (reserve remainder for another use).
- Place 1/2 cup warm water in glass measuring cup. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
- Add salt and remaining 3 tablespoons butter and 1/3 sugar to mashed potato in mixer bowl. Beat until smooth. Add remaining 1/4 cup warm water and 2 eggs and beat until well blended. Pour in yeast mixture and mix until blended. Stir in onion mixture. Mix in 3 cups flour, 1 cup at a time. Beat until dough is smooth but slightly sticky, about 4 minutes.
- Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Butter 2 heavy large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead 2 minutes. Divide dough into 16 equal portions. Divide dough into 16 equal portions. Divide each portion into 3 equal pieces. Roll each piece firmly into smooth ball. For each roll, place 3 balls close together on baking sheet (balls should touch at center), forming 8 cloverleaf rolls on each baking sheet and spacing evenly. Cover rolls with clean kitchen towels. Let rolls rise in warm draft-free area until puffy and almost doubled, about 45 minutes.
- Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F. Brush rolls with egg glaze. Bake until rolls are golden brown and sound hollow when tapped, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer rolls to racks and cool. Serve rolls warm or at room temperature. (Rolls can be prepared up to 2 weeks ahead. Wrap rolls tightly in aluminum foil and freeze. If desired, re-warm thawed wrapped rolls in 350°F oven about 10 minutes.)
More about "onion potato rolls recipes"
CHEESE & ONION ROLLS - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
Estimated Reading Time 7 mins
- Grease a small to medium sized glass baking dish and place your sliced onions inside. You don't want the onions to be completely spread out - the dish should be small enough for them to overlap and form a pile so that they are not roasting and crisping up. Add the butter, cover and place in the oven.
- Prepare your potatoes for baking. Poke them a few times with a knife, and wrap them in foil. Place them in the oven next to the dish with the onions.
- Bake for 1 hour, but go in every 15 minutes to give the onions a stir and a shake to stop them from burning or sticking. Your onions may not need the full hour. Take them out once they have reduced and are getting soft and sticky.
CHEESE, POTATO AND ONION ROLLS | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4.6/5 (5)Category Sausage Roll RecipesCuisine British RecipesTotal Time 1 hr
- Start with the pastry if you’re making it (see tips). Put the flour in a large bowl, whisk in the mustard powder and salt, then grate or dice in the cold butter. Rub the butter into the flour with your fingertips until it looks like breadcrumbs, then add just enough cold water (about 3 tbsp) to bring everything together into a smooth dough. Wrap well and chill (see Make Ahead).
- For the filling, put the potatoes in a pan of salted water and bring to the boil. Cook for 3-4 minutes until almost cooked. Drain, then steam dry in the hot pan for 2 minutes.
- Meanwhile, in a medium frying pan, fry the onions in the butter over a low-medium heat until soft and golden but not browned (it will take about 10 minutes). Set aside to cool slightly, then roughly chop.
- Mix the potatoes, onions, nutmeg and some salt and pepper in a large bowl until they come together to form a rough mash. Add the cheese, then mix again (see Make Ahead).
POTATO-ONION RYE ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
- Mix and knead all of the ingredients (except the onions), by hand, mixer, or bread machine, until you've made a slightly sticky, shiny dough., Knead in the onions, place the dough into a greased bowl, cover, and let rise in a warm spot for 1 to 2 hours, until it's grown by at least one-third., Transfer the dough to a lightly greased or floured work surface and divide into 12 pieces., Roll each piece into a ball and place in a greased 9" x 13" or 12" x 12" pan., Cover the rolls and let rise 1 hour, until puffy looking.
- Preheat the oven to 425°F while they are rising., Reduce the oven heat to 350°F, place the rolls in the oven, and bake for 15 to 20 minutes, until golden brown., Remove the rolls from the oven, brush with melted butter, and serve warm., Store the cooled rolls in an airtight container for 5 days or well-wrapped in the freezer for up to a month.
HERB & ONION ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
VEGETARIAN SAUSAGE ROLLS | SNACK RECIPES | GOODTOKNOW
From goodto.com
3.6/5 (319)Category SnackServings 30-36Total Time 40 mins
CARAWAY ROLLS RECIPES
From tfrecipes.com
POTATO ROLL SAMOSA | ALOO SAMOSA | EASY POTATO SNACKS ...
From youtube.com
HOW TO MAKE POTATO ROLLS - DELISHABLY
POTATO ONION ROLLS - RECIPE | COOKS.COM
From cooks.com
ONION POTATO ROLLS RECIPE
From crecipe.com
GREEN ONION POTATO ROLLS RECIPE: HOW TO MAKE IT | TASTE OF ...
From preprod.tasteofhome.com
POTATO ONION ROLLS - RECIPE | COOKS.COM
From cooks.com
POTATO ROLLS RECIPES - MASHED POTATOES RECIPE
From mashed-potatoes-recipe.com
POTATO ROLL WITH ONIONS - 6 RECIPES | TASTYCRAZE.COM
From tastycraze.com
CARAMELIZED ONION AND APPLE PANINI - MARTIN'S FAMOUS ...
From potatorolls.com
POTATO ONION ROLLS RECIPE - MASHED POTATOES RECIPE
From mashed-potatoes-recipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love