Parmesan Pepper Rolls Recipes

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SAVORY HERB AND PARMESAN ROLLS



Savory Herb and Parmesan Rolls image

Provided by Michael Symon : Food Network

Time 2h30m

Yield 6 rolls

Number Of Ingredients 14

1/2 cup whole milk
1 teaspoon active dry yeast (1/2 packet)
2 tablespoons plus 1 teaspoon granulated sugar
2 tablespoons unsalted butter, plus more for the bowl
1 large egg yolk
2 cups all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1 cup finely grated Parmesan
1/2 cup finely sliced scallions
1/2 cup finely chopped fresh parsley
1 clove garlic, grated
6 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
Hot honey and flakey sea salt, for serving

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
  • While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
  • In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
  • For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
  • Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
  • On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
  • Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.

PARMESAN-PEPPER BALLS



Parmesan-Pepper Balls image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Make Classic Shortbread dough (recipe follows), adding 1/2 cup parmesan, 1 tablespoon lemon zest and 2 teaspoons pepper with the butter. Roll into tiny balls, then bake 8 to 12 minutes at 300 degrees.
  • Classic Shortbread dough: Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture.

SAVORY PARMESAN BITES



Savory Parmesan Bites image

The fresh parsley and ripe red pepper in these warm and toasty Parmesan bundles dial up the flavor in every bite.

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 16 servings

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Grated Parmesan Cheese, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 red pepper, chopped
1/4 cup chopped fresh parsley

Steps:

  • Heat oven to 350°F.
  • Mix cream cheese and 3/4 cup Parmesan until blended.
  • Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley.
  • Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares.
  • Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan.
  • Bake 13 to 15 min. or until golden brown.

Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 3 g, Protein 6 g

PARMESAN GARLIC ROLLS



Parmesan Garlic Rolls image

Homemade rolls with Parmesan cheese and a touch of garlic make any dinner extra special.

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h13m

Yield 12

Number Of Ingredients 10

2 ¼ cups all-purpose flour, or more if needed
1 envelope Fleischmann's® RapidRise Yeast
1 ½ tablespoons sugar
1 ½ teaspoons salt
½ teaspoon Spice Islands® Garlic Powder
½ cup water
½ cup milk
1 tablespoon butter or margarine, softened
1 egg white
1 tablespoon grated Parmesan cheese

Steps:

  • Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat water, milk and butter until very warm (120 degrees F to 130 degrees F). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
  • Cover and let dough rest 10 minutes in bowl.
  • Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches).
  • Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes.
  • Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375 degrees F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.

Nutrition Facts : Calories 110.5 calories, Carbohydrate 20.1 g, Cholesterol 3.7 mg, Fat 1.5 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 313.5 mg, Sugar 2.2 g

PARMESAN ROLLS



Parmesan Rolls image

My family just can't seem to get enough of these fun, cheesy rolls. They have a delightful texture from the cornmeal and are a great switch from traditional dinner rolls. I like to serve them with spaghetti, lasagna and stew. -Marietta Slater, Augusta, Kansas

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 13

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup grated Parmesan cheese
1/3 cup butter, melted
3 tablespoons sugar
1 teaspoon salt
1 cup cornmeal
2 eggs
4-1/2 to 5 cups all-purpose flour
TOPPING:
1/4 cup butter, melted
1/4 cup grated Parmesan cheese

Steps:

  • In a large bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining 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 dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 176 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 201mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

BRAIDED PEPPERY CHEESE ROLLS



Braided Peppery Cheese Rolls image

These eye-catching braided rolls are a wonderful accompaniment to any meal. The coarsely ground pepper isn't overpowering. I sometimes like to use the dough when making hamburger buns.

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 9

4-1/4 to 4-3/4 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
1-1/2 cups 2% milk
1/4 cup butter, cubed
2 eggs
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough remaining 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 30 minutes. , Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough. , Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg; brush over braids. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 259 calories, Fat 7g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 389mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

PEPPERONI ROLLS



Pepperoni Rolls image

These are the amazingly unique pepperoni rolls found in almost all convenience stores in West Virginia and Southwestern PA. A slightly sweet fluffy dough with spicy pepperoni makes for a delicious treat!

Provided by kaoscarson

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h10m

Yield 20

Number Of Ingredients 9

1 cup warm water (100 degrees F/40 degrees C)
½ teaspoon white sugar
1 (.25 ounce) package active dry yeast
5 cups all-purpose flour
¾ cup white sugar
2 teaspoons salt
2 eggs, beaten
½ cup butter, melted
1 (8 ounce) package sliced pepperoni

Steps:

  • Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
  • Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  • Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
  • Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 31.6 g, Cholesterol 42.6 mg, Fat 10.3 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 458.5 mg, Sugar 7.7 g

PARMESAN PEPPER ROLLS



Parmesan Pepper Rolls image

Found this in a Betty Crocker Low-fat, Low-cholesterol cookbook at the library. I haven't tried this yet.

Provided by nemokitty

Categories     Breads

Time 1h50m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 9

2 1/4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons parmesan cheese, grated
1 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 (1/4 ounce) package active dry yeast
1 cup warm water (120 degrees to 130 degrees)
2 egg whites
2 tablespoons vegetable oil

Steps:

  • Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl.
  • Cover and let rise in warm place about 30 minutes or until doubled in size.
  • Spray 12 medium muffin cups with nonstick cooking spray. Stir down batter, beating about 25 strokes.
  • Divide batter among muffin cups. Let rise uncovered 20-30 minutes or until batter rounds over tops of cups.
  • Bake in preheated 400 degree oven for 15-20 minutes or till golden brown.

PEPPERS AND PARMESAN CHEESE



Peppers and Parmesan Cheese image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 17m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
2 green bell peppers, seeded and sliced lengthwise, 1/2-inch strips
1 large red bell pepper, seeded and sliced lengthwise, 1/2-inch strips
Salt and pepper
1/4 cup grated Parmesan, a couple of handfuls
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve.

OLIVE, PARMESAN AND ROAST PEPPER TOPPED ROLLS



Olive, Parmesan and Roast Pepper Topped Rolls image

I have to give credit to Steve Sickenbergers recipe for Pizza Dough #8497 for this one. I had some of his pizza dough left over frozen and thought what I could do with it, so I added some ingredients and made these rolls, which are great warm with some butter or sliced and filled with your favourite sandwich filling. They even work as an interesting alternative to a plain hamburger bun. The time it takes to rise is not included in the preparation time.

Provided by -Sylvie-

Categories     Breads

Time 30m

Yield 6 rolls, 6 serving(s)

Number Of Ingredients 14

2 packages fast rising yeast
2 cups warm water
2 tablespoons sugar
2 teaspoons salt
4 tablespoons olive oil
1/2 cup vegetable oil or 1/2 cup mild olive oil
1/2 cup parmesan cheese, grated
1/3 cup chopped kalamata olive (optional)
6 cups flour
2 tablespoons olive oil
1/3 cup kalamata olive, sliced
1/3 cup roasted red pepper, cut into strips
1/3 cup parmesan cheese, grated
1/3 cup caramelized onion, in strips

Steps:

  • In a mixing bowl combine the warm water, yeast, sugar, and salt and leave to stand until the yeast starts to bubble on the top.
  • Add the olive and sunflower oil, as well as three cups of flower to the yeast mixture.
  • Combine well, approximately 10 minutes, this is best done with a stand up mixer, but can be done by hand also.
  • Add the remaining 3 cups of flour, the parmesan cheese and chopped olives and using the dough hooks of your mixer, knead until all the flour is mixed up well.
  • Continue to knead the dough until it is smooth and it no longer sticks to the sides of the bowl, you might need to add a little more flour at a time until it's no longer sticky.
  • Place the dough into an oiled bowl and cover with a clean tea towel.
  • Place in a warm place and allow to rise until doubled in size, usually about one hour.
  • Punch dough down, cover and allow to rise for a second time, again until roughly doubled in size.
  • Divide the dough into six equal portions and shape into logs, roughly 3x5 inches.
  • Place on a baking sheet, cover and allow to rise for a final time, approx 30 minutes.
  • Preheat oven to 375°F/190°C/Gas 5.
  • Brush the tops with olive oil, top with olives, peppers and onions (if you're using them) and top with parmesan cheese.
  • Bake for approx 15 minutes until done.
  • You can freeze the some of the dough after it has risen for the second time.
  • After defrosting, form logs, allow to rise for approx one hour and continue as described above.

Nutrition Facts : Calories 831.6, Fat 37.8, SaturatedFat 7, Cholesterol 12.2, Sodium 1164.6, Carbohydrate 102.7, Fiber 4.3, Sugar 5, Protein 19.4

PARMESAN-PEPPER ROLLS



Parmesan-Pepper Rolls image

Number Of Ingredients 9

2 1/4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 package active dry yeast
1 cup very warm water (120 to 130 degrees)
2 egg whites or 1/4 cup cholesterol-free egg product
2 tablespoons vegetable oil

Steps:

  • Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with nonstick cooking spray. Stir down batter, beating about 25 strokes. Divide batter among muffin cups. Let rise uncovered 20 to 30 minutes or until batter rounds over tops of cups. Heat oven to 400°. Bake 15 to 20 minutes or until golden brown.1 roll: Calories 115 (Calories from Fat 30) Fat 3g (Saturated 1g) Cholesterol 0mg Sodium 210mg Carbohydrate 19g (Dietary Fiber 0g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PARMESAN-HERB PARKER HOUSE ROLLS



Parmesan-Herb Parker House Rolls image

The original Parker House rolls were shaped a particular way, where the dough was flattened, brushed with butter and folded with that butter inside. This version opts for a simpler rounded shape-and that buttery interior is swapped with a butter-basted exterior, salty Parmesan and a punch of fresh herbs. They boast the same golden-brown exterior and soft, fluffy interior that makes them perfect alongside any meal.

Provided by Erin Jeanne McDowell

Categories     side-dish

Time 4h

Yield 12 rolls

Number Of Ingredients 16

1/2 cup whole milk
4 tablespoons unsalted butter
1/3 cup buttermilk
2 large eggs, at room temperature
3 1/3 cups all-purpose flour
1/2 cup finely grated Parmesan
1/4 cup granulated sugar
3 tablespoons finely chopped parsley
1 tablespoon finely chopped oregano
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
2 teaspoons instant yeast
1/2 teaspoon kosher salt
Nonstick cooking spray
5 tablespoons unsalted butter, melted
Finely grated Parmesan, as needed for finishing

Steps:

  • In a medium saucepan, heat the milk and butter over medium until the butter is melted and the milk is warm to the touch. If it feels hot to the touch, not just warm, let it cool for a few minutes before proceeding. Whisk in the buttermilk and eggs.
  • In the bowl of a stand mixer fitted with a dough hook, mix the flour, Parmesan, sugar, parsley, oregano, rosemary, thyme, yeast and salt to combine. Add the milk mixture to the bowl and mix on low speed for 4 minutes, then on medium speed for 3 minutes more.
  • Spray a medium bowl with nonstick spray, place the dough inside and cover the top of the bowl tightly with plastic wrap. Let rise until doubled in size, 1 to 2 hours.
  • Spray a 9-by-13-inch baking pan with nonstick spray. Divide the dough into 12 even pieces. Roll each piece into a tight round and place in the pan. Cover with lightly greased plastic wrap and let rise until puffy, 1 to 1 1/2 hours.
  • Towards the end of rise time, preheat the oven to 375 degrees F. For finishing, brush the rolls with about a third of the melted butter. Bake for 15 minutes, then sprinkle the top of each roll with Parmesan. Return to the oven and bake for 10 minutes more, then brush with the remaining butter and bake until the rolls are deep golden brown and no longer doughy inside, about 5 minutes more. Cool at least 10 minutes before serving.

PARMESAN PECAN ROLLS



Parmesan Pecan Rolls image

These delicious rolls will fly off the plate as soon as they come out of the oven. Source: http://www.rhodesbread.com/recipes/view/2457

Provided by Rhodes Bake-N-Serv

Categories     Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

12 rhodes frozen dinner rolls, thawed but still cold
2 garlic cloves, minced
3 tablespoons olive oil
1/4 teaspoon pepper
1/2 cup finely chopped pecans
1 cup shredded parmesan cheese, divided
3 tablespoons shredded parmesan cheese, divided
2 tablespoons chopped fresh basil

Steps:

  • Cut rolls in half.
  • Saute garlic in oil for a few minutes.
  • Remove from heat and let cool.
  • Add pepper, pecans and 1 cup cheese.
  • Press the cut rolls into the mixture and heavily coat each one.
  • Place on a sprayed baking sheet.
  • Cover with plastic wrap and let rise until double in size.
  • Remove wrap and bake at 350°F 12-15 minutes or until golden brown.
  • Combine remaining cheese and basil and sprinkle over top of hot rolls.

Nutrition Facts : Calories 370.1, Fat 15, SaturatedFat 3.6, Cholesterol 11.9, Sodium 607.7, Carbohydrate 46, Fiber 2.2, Sugar 5, Protein 13.5

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From whatsfordinner.com


THE EASIEST PEPPERONI ROLLS RECIPE - ALL THINGS MAMMA
2022-04-30 Preheat. Preheat the oven to 450 degrees. 2. Spread dough. Spread out the dough on a cutting board and cut the dough into 10 equal-sized rectangles. 3. Add filling. Arrange 4 pepperoni slices on each rectangle and top with a cheese stick. 4.
From allthingsmamma.com


GARLIC PARMESAN DINNER ROLLS (5-INGREDIENTS) - FOOD DOLLS
4 cloves minced garlic. 1/3 cup Italian flat leaf parsley. salt and pepper to taste. 1/2 cup shredded parmesan cheese. Instructions. In a small mixing bowl combine melted butter, garlic, and parsley. Mix until combined. In a 13x9 baking dish arrange the frozen dinner rolls, making sure to leave space in between each one.
From fooddolls.com


PARMESAN AND PORK SAUSAGE ROLLS - DELICIOUS. MAGAZINE
Combine the cooled onion mixture with the sausagemeat, 30g Parmigiano Reggiano and 1 tsp freshly ground black pepper. Mix well to combine. Roll out 1 block of chilled pastry to a rectangle roughly 16cm x 40cm and 3mm thick. Beat 1 large free-range egg with a pinch of salt and brush over the pastry. Arrange half the sausage mixture lengthways ...
From deliciousmagazine.co.uk


EASY PARMESAN PEPPER PUFFS - CUTS AND CRUMBLES
2018-12-17 Using a pizza cutter, cut into 16 squares. Spray a mini muffin pan with cooking spray and place the crescent roll squares into the muffin tins. Repeat with the other can of crescent rolls. Add ¾ C shredded parmesan cheese to the cream cheese. Mix to combine. Dice 1 red pepper and add to the cheese mixture.
From cutsandcrumbles.com


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