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Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) hot roll mix

  2. 3/4 cup warm water (110 to 115 )

  3. 1 egg

  4. 1/4 cup butter, melted

  5. 1 cup (4 ounces) shredded cheddar cheese

  6. 1 tablespoon poppy seeds TOPPING:

  7. 2 cups (8 ounces) shredded cheddar cheese

  8. 1 cup sliced pimiento-stuffed olives

  9. 1/3 cup butter, melted

  10. 1 egg, beaten

  11. 1 tablespoon dried minced onion

  12. 1 teaspoon Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast from hot roll mix in warm water. Add the egg, butter, cheese and poppy seeds. Add flour from mix; blend well. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Combine topping ingredients; spread over dough. Bake at 400° for 20-25 minutes or until golden brown. Cut into squares; serve warm. Yield: about 4 dozen.

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