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I don't know about you, but at my house a winter meal often consists of soup and sandwiches. Sounds boring, doesn't it? Well, it doesn't have to be. Not if you prepare a hearty homemade soup and create warmth from the oven bread and rolls using frozen bread dough and tasty fillings.
Imagine a bowl of Italian soup served with warm Pesto Parmesan Breadsticks for dipping. So divine. Or, there's Mexican Monkey Bread, a flavorful accompaniment to chili or tortilla soup.
And to enhance any soup or salad, try Greek Spinach-Cheese Rolls, bursting with the flavors of dill, feta cheese, onion and spinach.
Pesto Parmesan
Breadsticks
1 loaf frozen bread dough, thawed according to package directions
1/4 cup prepared pesto
2/3 cup grated Parmesan cheese, divided
1 T. olive oil
Directions: On lightly floured surface roll out dough into a 20×10-inch rectangle. Spread pesto evenly over half of the dough; sprinkle with 1/3 cup cheese. Fold remaining half of dough over filling, forming a 10-inch square.
Roll the square into 12×10-inch rectangle. With sharp knife cut into 12 (1-inch) strips then cut strips in half crosswise to form 24 strips.
Twist each strip several times. Place twists on parchment lined baking sheets. Cover and let rise in warm place 20 minutes. Brush breadsticks with olive oil and remaining 1/3 cup Parmesan. Bake in preheated 350-degree F. oven 16 to 18 minutes or till golden brown. Serve warm. Makes 24 breadsticks.
Greek Spinach-Cheese Rolls
1 (1-pound) package frozen bread dough, thawed according to package directions
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 cup crumbled feta cheese
1/2 cup shredded Monterey Jack cheese
4 green onions, thinly sliced
1 tsp. dried dill weed
1/2 tsp. garlic powder
1/2 tsp. black pepper
Directions: Grease 15 standard-size muffin cups. Roll out dough into 15×9-inch rectangle on lightly floured surface.
In large bowl combine spinach, feta, Monterey Jack, green onions, dill, garlic powder and pepper; mix well. Spread spinach mixture evenly over dough to within 1 inch of long sides.
Starting with long side, tightly roll up dough, jelly-roll style. Pinch seam to seal. Place seam side down on work surface. Cut crosswise into 15 slices with serrated knife; place slices cut sides up in muffin cups. Cover and let rise in warm place 30 minutes or till dough is slightly puffy.
Place in preheated 375-degree F. oven and bake 20 to 25 minutes or till golden brown. Serve warm or at room temperature. Makes 15 rolls.
Mexican Monkey Bread
1 stick butter, melted
2 T. chili powder
1 T. ground cumin
2 loaves frozen bread dough, thawed and cut into 1-inch cubes
2 cups Monterey Jack cheese, divided
2 cups French-fried onions, divided
1 (4.5-ounce) can chopped green chilies, drained
Directions: Grease bottom and sides of 10-inch tube pan. Combine melted butter with spices in small bowl. Dip bread dough cubes, one at a time, into butter mixture. Place 1/3 of bread cubes in bottom of greased pan.
Sprinkle with 2/3 cup cheese, 2/3 cup onions and half the chilies. Repeat layers. Top with remaining 1/3 of bread cubes. Cover pan with plastic wrap and set on baking sheet in warm place to rise till doubled in size.
Bake in preheated 375-degrees F. oven 35 minutes till golden. Sprinkle with remaining cheese and onions; bake another 5 minutes or till cheese melts and onions brown. Loosen edges of bread and invert onto cooling rack. Invert onto serving platter. Serve warm. Serves 10.