1 16-oz package hot roll mix
1/2 cup oil packed dried tomatoes
11 ounces cream cheese (one 3-oz and one 8-oz package), softened
1/2 cup pitted ripe olives, finely chopped
1/4 cup green onion, chopped
1 egg yolk, slightly beaten
1 teaspoon cracked black pepper
1/2 teaspoon dried oregano or thyme, crushed
1 egg, slightly beaten
1 tablespoon water
Servings: 16
1. Prepare hot roll mix according to the package directions. After kneading the dough, divide it into thirds. Cover the dough loosely and let rest for 5 minutes.
2. Meanwhile, for the filing, drain the tomatoes, reserving the oil. Chop the tomatoes. In a medium mixing bowl combine the chopped tomatoes, cream cheese, olives, green onions, egg yolk, pepper and oregano or thyme. If necessary, stir in enough of the reserved tomato oil (about 1 tablespoon) to make a filling of spreading consistency.
3. On a lightly floured surface, roll each portion of the dough to a 14" x 11" rectangle. Spread a third of the filling on each rectangle to within 1/2" of the edges. (The filling amount will seem generous.) Roll up each rectangle tightly from a long side. Seat seams. Place, seam side down, on a greased large baking sheet. Cover and let rise until nearly double, about 30 to 40 minutes.
4. Slash the loaf tops with 3 or 4 diagonal cuts, about 1/4" deep. Combine egg and water, brush onto loaves. Bake in a 375 degree oven about 25 minutes or until tops are golden. Cool on a wire rack. Serve warm or at room temperature. Slice to serve. Makes 72 spirals.
5. TO MAKE AHEAD: Wrap the baked and cooled loaves individually in heavy foil and freeze. To reheat, bake each foil wrapped roll in a 300 degree oven about 30 minutes or until heated through. (Does not say whether to thaw out loaves or to put them in frozen!)
Servings: 16
1/2 cup oil packed dried tomatoes
11 ounces cream cheese (one 3-oz and one 8-oz package), softened
1/2 cup pitted ripe olives, finely chopped
1/4 cup green onion, chopped
1 egg yolk, slightly beaten
1 teaspoon cracked black pepper
1/2 teaspoon dried oregano or thyme, crushed
1 egg, slightly beaten
1 tablespoon water
Servings: 16
1. Prepare hot roll mix according to the package directions. After kneading the dough, divide it into thirds. Cover the dough loosely and let rest for 5 minutes.
2. Meanwhile, for the filing, drain the tomatoes, reserving the oil. Chop the tomatoes. In a medium mixing bowl combine the chopped tomatoes, cream cheese, olives, green onions, egg yolk, pepper and oregano or thyme. If necessary, stir in enough of the reserved tomato oil (about 1 tablespoon) to make a filling of spreading consistency.
3. On a lightly floured surface, roll each portion of the dough to a 14" x 11" rectangle. Spread a third of the filling on each rectangle to within 1/2" of the edges. (The filling amount will seem generous.) Roll up each rectangle tightly from a long side. Seat seams. Place, seam side down, on a greased large baking sheet. Cover and let rise until nearly double, about 30 to 40 minutes.
4. Slash the loaf tops with 3 or 4 diagonal cuts, about 1/4" deep. Combine egg and water, brush onto loaves. Bake in a 375 degree oven about 25 minutes or until tops are golden. Cool on a wire rack. Serve warm or at room temperature. Slice to serve. Makes 72 spirals.
5. TO MAKE AHEAD: Wrap the baked and cooled loaves individually in heavy foil and freeze. To reheat, bake each foil wrapped roll in a 300 degree oven about 30 minutes or until heated through. (Does not say whether to thaw out loaves or to put them in frozen!)
Servings: 16
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