|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 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.Print Recipe
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