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Broccoli Cheddar Rolls

1 Bridgford Ready-Dough Sheet (36 oz) or
6 (6 oz) Demi-Loaves
10 ounces frozen chopped broccoli, thawed and drained
1 cup grated Cheddar (36 oz)
1/4 cup dried chopped onions (10 oz)
1 egg
1 tsp onion salt (02 oz)
2 tbsp Parmesan Cheese
2 tbsp melted margarine (1 oz)

Let Bridgford Ready-Dough Sheet or Demi-Loaves thaw until pliable. If using Demi-Loaves, roll each dough piece out to 4″ x 12″ rectangle. Mix all remaining ingredients except margarine; Spread over dough. Roll dough up tightly in jelly-roll fashion. Using a little water on fingertips, pinch edge firmly to seal dough.

To make individual rolls or mini-loaves: Cut dough into 24 slices. Place slices cut sides up in cavities of greased muffin pans or Mini-Loaf pan.
To make large round rolls: Cut dough into 12 slices. Place each slice, cut side up on lightly greased sheet pans inside of greased 4-inch diameter “shape-easy” baking forms.

Brush panned dough with melted margarine. Let dough rise until doubled in size or 1/2 inch above pan sides. Bake at 375 degrees (Convection oven: 325 degrees) for 10-15 minutes or until golden brown. Remove from pan immediately to cool on rack on absorbent paper.

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