I love herby, spicy, intensely delicious food. Flavortown. Can you believe, I took a simple white bread, mushed it out on a sheet pan, added some spices and herbs and created my own focaccia bread? It's so easy, you'll want to make one too.
I created this focaccia bread with seafood seasoning. McCormick is a Maryland Icon. We've been proud to have them here since 1889. Old Bay is a staple in our house, I remember growing up summers eating crabs and loving the salty spice. It's pretty much a must if you are making seafood around here. So when I was thinking of making some Shrimp Salad Sandwiches, I naturally came to think of what I could do with my beloved Old Bay.
Oh YUM! Crispy celery, creamy mayo and the spicy saltiness of the Old Bay are perfect with this slightly crispy on the outside and soft bread of the inside of the focaccia, combined with the fresh pop of the shrimp. I don't know if I could create a more summery dish. But these would be fabulous for any gathering.
Remove one loaf of Frozen White Bread from the package and allow to thaw fully. Add about 2 tablespoons of olive oil to a 11x9 baking sheet.
Using your fingers, begin pushing the dough out the loaf shape and pushing into a flat sheet. I found that some of the oil was added to the top of the dough as I was moving it around on the sheet. It will help the seasonings stick. You can use a rolling pin for this, but it was easier to use my fingers. Get the kids involved, they can help with this step!
One you have the full loaf spread out as much as you can, without tearing the dough, you are ready to season.
Preheat the oven to 400 degrees. Add a little olive oil to the dough if you haven't gotten enough on the top of the dough, I mentioned earlier that my dough ended up with some of the pan oil on top of the dough so I didn't need extra. Sprinkle on a tablespoon of Old Bay Seasoning, and then top with your 1/4 cup of Parmesan Cheese.
To finish, add a tablespoon to the top of the bread.
Now it's ready for the oven!
Bake at 400 degrees for about 18-20 minutes, until brown and gorgeous!
Allow it to cool, then cut into squares. I also cut the square in half to make a sandwich. To make the shrimp salad. Add 1 lb cooked, shelled, and deveined shrimp to 1/2 cup of diced celery, and 1/2 cup mayonaise. Also add in 1 tablespoon of Old Bay Seasoning.
Mix well. Extender tip****If you want this salad to go farther, add cooked macaroni noodles to serve a crowd. You may have to increase the spices and the mayo, but you could easily double this serving size by adding 2 cups of cooked elbow macaroni.
Bread- One loaf of Rhodes Frozen White bread- thawed olive oil- for the pan 1 tablespoon Old Bay Seasoning 1/4 cup parmesan cheese 1 tablespoon parsley flakes This bread can be cut into many sizes to create squares of bread for sandwiches, you can make sliders or full sized sandwiches. Shrimp Salad- 1 lb medium shrimp shelled, deveined, cooked 1/2 cup of celery stalks ( about 3 stalks) diced 1/2 cup of mayonaise 1 tablespoon Old Bay Seasoning serves about 5 people.
Such a pretty sandwich!
Recently, Rhodes asked us to make up their recipe for Artichoke & Spinach Squares and give a review. When we heard the words "spinach & artichoke" we were all over it! Just the name of this recipe made us think of that yummy Spinach & Artichoke Dip appetizer that we always order at restaurants! It has all the rich flavor and creaminess of spinach artichoke dip, but it's conveniently spread onto the delicious Rhodes bread crust! When it's baked, the topping is all warm and creamy and the cheese is all melty. Ohhhh...It's like a cross between spinach artichoke dip and pizza! What could possibly be any more delicious? We will definitely be making this recipe again and again! Here's their recipe: 12 Rhodes™ Dinner rolls, thawed & risen 14 ounce can artichoke hearts, drained and chopped 9 or 10 ounce package frozen chopped spinach, thawed and squeezed to drain 1 cup shredded Parmesan cheese, divided 2/3 cup light mayonnaise 2/3 cup sour cream 2 cloves garlic, minced 1 tablespoon fresh basil, finely chopped
Allow the rolls to completely thaw and begin to rise. (I left the frozen rolls in a plastic bag on the kitchen counter for about 4 hours and they were just perfect.) Then, punch them down, press them together and roll them into an 11 x 16" rectangle. Place the rolled out dough into a sprayed 10 x 15" jelly roll pan.
(I like to "dock" my dough using the tines of a fork before I pre-bake it, This way, it's not likely to develop big bubbles as it bakes.) Since the rolled out dough is slightly larger than the jelly roll pan, it will create a little edge that comes part-way up the sides of the pan. Pre-bake the crust at 350°F for about 10-15 minutes or until light golden brown. Let cool slightly.
In a bowl, combine the chopped artichokes, thawed spinach, 3/4 cup of the Parmesan cheese, mayonnaise, sour cream, garlic and basil and mix well.
When the crust has cooled slightly, spread the mixture evenly over the partially baked crust. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake at 350°F for another 15-20 minutes or until the edges are golden and the topping is bubbly. Cut into squares and serve while still warm.
Chocolate Cherry Bread a gorgeous, delicious snack or morning starter. Made with fresh cherries, dark chocolate and a Rhodes Rolls bread loaf. An easy recipe that will taste like a buttery chocolate croissant. So pretty much my favorite breakfast item, if I could have anything in the world would be a chocolate croissant. I love the rich buttery layers and then the dark chocolate center. I would always be so irritated ordering these at a bakery back East because they were so expensive. And here in Colorado, there are only a few places that the chocolate croissants are descent. I always used to hate paying $4-6 for ONE chocolate croissant that was until I made them from scratch at home. Now I realize why they are WORTH the money. Chocolate croissants take a ton of time and butter. Trust me friends, it is worth buying these. But if you have the time, there isn’t anything like homemade right? Check out my recipe if you have that sort of gumption.
But I am always looking for something that taste just like it but easier and simpler to make. Well here is the answer. And it wasn’t anything intentional. This recipe kinda just came together on a whim and the fact that cherries are in season. After first bite, I thought, “this taste so similar to a chocolate croissant”. Then my husband had a bite and said the same thing. Now I can state the obvious and tell you this bread doesn’t have rich butter layers dough, but you get what I mean that the taste is similar. And you know what this recipe is so much easier and cheaper than buying a ½ dozen of chocolate croissant that this will be my new to go to brunch fascination.
I can’t wait for you to try these. Like what you see here be sure to stop by my blog at A Dash of Sanity and get some more drool worthy recipes. Enjoy! XOXO San
1 ½ cup fresh cherries, seeds remove and cut into quarters 1 tablespoon sugar 1 loaf Rhodes bread 4 squares Ghirardelli 60% Cocoa Chocolate, chopped 2 tablespoons butter, melted 1 ½ teaspoons sugar Prepare a baking sheet with cooking spray, place one frozen loaf Rhodes bread onto pan. Cover with a towel and let it rise at room temp for 4 hours. Prepare cherries, by removing stems, seeds and cut into quarters. Sprinkle with sugar, and toss to coat. Chop Ghirardelli chocolate squares and set aside. Using a pair of scissors, wash them off before if need be. Cut slits into the top of the bread, cutting ¾ of the way into the bread loaf. In between each slit, add in cherries and press them into the slits so that they go to the bottom of the slit all the way to the top. Repeat the same thing with chocolate. Use all the cherries and chocolate. Cover and let the bread sit for 30-45 minutes.
Preheat oven to 350 degrees.
Bake for 25 minutes.
Open oven brush melted butter over bread and sprinkle with 1 ½ teaspoons sugar.
Close over and bake another 5-10 minutes, until a golden brown on top.
Remove from oven and cool on a wire rack. Serve warm or cold.
We loved it warm smothered in butter.
Cinnamon Nut Flatbread
3 tablespoons butter, softened
1/2 cup sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
1 cup powdered sugar
1-2 tablespoons milk
Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 10x15-inch rectangle. Place dough on a sprayed baking sheet. Poke with a fork several times to prevent bubbles from forming and spread with softened butter.
Combine sugar, nuts and cinnamon and sprinkle over the buttered dough. Bake at 375°F 12-15 minutes or until golden brown on the edges. Combine glaze ingredients and drizzle over warm flat bread.
Today is a pretty special day. One worth celebrating with Rhodes Microwave Cinnamon Rolls. What day is it you ask? Well it's my birthday! Unlike a lot of people, I actually really enjoy celebrating my special day. What better way than with this quick & easy and most certainly DELICIOUS treat? Perfect for breakfast, snack, or dessert. Heck, since it's my day... why not one for all three? OK. I'm getting a little ahead of myself. But really, these treats are almost TOO easy. As in, if you aren't careful you'll eat the bag of all six of them without thinking twice. Oh. You won't? Just me? OK.
So can you believe these babies rise AND bake in the microwave?
In 60 seconds. One minute. One minute and you can have the most wonderful warm and ooey gooey treat right at your fingertips.
Each bag comes with six little treats and six packets of glaze.I'm telling you, it took everything I had not to eat them all. I needed to save room for birthday cake you know.
So set your timer for one minute. Take a gander outside at the beautiful sunshine (pending you are having these for breakfast like I opted to). Then dig right in! Take your time. Savor it. Or scarf it... which I may or may not have have done. Don't judge me. It's my birthday and I'll do what I want to. ;)
So how do you like to celebrate your special day? Head on over to Tried and Tasty to see how I like to celebrate and a few of my favorite things! Including these rolls. They are my new favorite!
Happy Friday! It doesn't have to be your birthday to partake in these quick & easy treats. Choose a day and celebrate YOU!
It's summer, my kids are home and they are hungry. It's hot. Hot enough that brownies have a hard time enticing me to turn on my oven. Which is why these Easy Waffle Iron Calzones are perfect.
What kid (or adult, ahem) doesn't love pizza?!? Using Rhodes frozen rolls, your favorite pizza toppings, and your waffle iron you can have pizza just the way you love it - and with no oven required. I love this pizza rather than microwave pizza because the crust is golden and crispy on the outside and deliciously soft on the inside. We made simple pepperoni pizza waffles, but these would be amazing with any of your favorite pizza toppings. I think I'd love mushrooms added to mine. Another thing that I love about these pizzas is that my son was totally excited to get in the kitchen and get cooking, with minimal help - just with the hot waffle iron - he was able to create his own lunch. (Did you know Rhodes has a new kids blog with tons of recipes your kids will love?) He asked if we could keep the dough on hand all the time! So so super easy - here's how!
First, thaw your rolls according to the directions on the package. Plan on two rolls per stuffed pizza. I always spray plastic wrap with non-stick cooking spray and cover my rolls with it. I just lay it very lightly on top - being sure not to press hard - so the rolls have room to raise and won't stick too much. This keeps them moist while they rise. When the dough is soft preheat your waffle iron. I spray mine with cooking spray to be safe. Roll or pat one roll into a flat circle, over a surface that has been floured or sprayed with cooking spray.
Spread a little sauce over it, leaving the edge bare so that it will seal easier.
Add a little cheese and some sliced pepperoni, or what ever your favorite pizza toppings are.
Pat or roll-out another roll until flat and place over your toppings. Bring edges together and pinch them to seal edges together.
Place on hot waffle iron. Close lid and cook until dough is golden brown.
You might want to let them cool just a bit, but the sooner you eat them the better. If you let them cool too long, the crust looses it's crispiness. I like them hot off the iron. You can serve them with extra pizza sauce for dipping or eat them straight up. YUMMY!
Now you have a quick and simple meal that your family will love anytime, and you will love especially during summer because you don't have to turn on your oven. What are your family's favorite pizza toppings?
These Cordon Bleu Sliders are made easy with freshly baked Rhodes dinner rolls, deli meat, swiss cheese, and a honey-dijon poppy seed mayonnaise! Hey y'all! It's Amber from Dessert Now, Dinner Later! I feel like it's been forever since I've made a recipe here on the Rhodes blog. I had a baby boy last month and I've been relaxing (Well, let's be honest, sleeping any chance I get!) and enjoying the snuggles, but it's time to get back to blogging. Anyway, I'm super excited about today's recipe because it's so EASY, and super TASTY! These cordon bleu sliders are the perfect appetizer, snack, or potluck item! I brought them to a family bbq and they were gobbled up before the burgers and brats! That's saying something!
You only need a few ingredients: Rhodes Dinner Rolls, deli chicken, deli ham, swiss cheese, mayonnaise, honey, mustard, and poppy seeds.
Bake 12 Rhodes Dinner Rolls, let them cool, and then cut them in half. You can alternately use Rhodes Warm-N-Serv Rolls. Combine 1/2 cup mayo, 1 tsp honey, 1 tsp dijon, and 1/4 tsp poppy seeds in a bowl. Then spread some of the mayo mixture on the bottom half of each roll.
On each roll, layer 1 slice of deli chicken, 1 slice of deli ham, another slice of deli chicken, and 1 slice of swiss cheese.
Heat oven to 350 degrees Fahrenheit and melt the cheese, about 1 to 2 minutes. (If the summer heat is getting you down, just zap the meat and cheese in the microwave, or skip melting the cheese altogether.) Spread the the mayo mixture on the top half of each roll and complete your slider by placing it on top of the melted cheese.
Easy right?! I can't wait to make more of these cordon bleu sliders! My kids love them because they are mini, and I love them because they are delicious!
Now all you have to do is whip up some lemonade, grab some potato chips, and get to eatin'! Have a great summer!
Hey everyone! It's Kami from Sweet Charli. I don't know about you, but around here our summer consists of late nights, lots of fires, good eats, and good company. One treat we have been making over our fires a lot are Rhodes Campfire Crescents. Its basically a roasted crescent filled with cinnamon and honey butter. These are great treats to enjoy with friends over a fire or a great breakfast to eat while camping!
You only need a few things to get these ready: Rhodes white dinner rolls, cinnamon, honey butter, cooking spray, wooden dowels (think craft stores or Walmart).
Thaw out 9 dinner rolls for about 2 hours so they are soft but still cold. Next, combined them all into one dough ball. On a clean surface sprayed with cooking spray, roll out your dough to about 9" in diameter. If your dough is having a hard time staying at the desired width, let it sit for about 10 minutes and roll again.
When your dough is the desired width, cut into 10 slices with a pizza cutter and sprinkle the desired amount of cinnamon on top.
Take your wooden dowels and spray the ends with cooking spray. Start wrapping your crescents around the dowel, starting with the larger side first and rolling the pointy part of the dough last, then tuck in so it doesn't unroll.
Begin roasting your crescents over the fire. They should take 3-5 minutes, until browned evenly on the outsides. These rolls will not start on fire easily, so you can hold them directly in the fire while slowly turning.
When done, remove from the dowels.
Pour honey butter down the holes of the crescents (where the dowels were).
You will surely love these Rhodes campfire crescents. They are the perfect combination of dough, cinnamon, and honey butter; a sweet treat! Your guests will really love these and if you are camping, you will all be happy campers!
Hi! It's Jen here from My Daylights and I'm excited to be bringing you a recipe that involves my favorite thing in the world, bread! I'm a carb fanatic, especially when the bread is savory. This recipe for Dill bread was easy and left me looking like I had spend hours in the kitchen. It was perfectly spiced and we loved the addition of the dill. So flavorful! The first step is to thaw either a loaf of Rhodes Bread Dough or 12 Rhodes Dinner Rolls to room temperature. I used a loaf of the bread dough. Spray your work surface with non-stick cooking spray. Once it's thawed, cut the bread into three pieces or combine 4 of the dinner rolls into a 10-12 inch rope.
Chop the dill. It smells amazing! Nothing like using fresh herbs.
Measure out the parmesan cheese.
Combine the dill, parmesan cheese, and garlic salt and mix them together. Spread the mixture out on your work surface.
Take each rope and roll it in the mixture to cover it. I put each piece on a greased cookie sheet once it was covered in the herb mix.
Lay the ropes together on the cookie sheet. Pinch the ends together. Having them already on the cookie sheet makes it easier-you don't have to worry about moving the bread once it's braided. It's already where you need it to be.
Braid the ropes together to the end. If you haven't already, transfer the bread braid to a greased cookie sheet. Sprinkle remaining herb mixture on the top. Cover with plastic wrap sprayed with non-stick spray and let rise until double in size. Once it's ready, bake it at 350 degrees for 20-25 minutes (I baked mine for 20 minutes) or until nicely browned.
This bread is so flavorful, you won't need to add anything to it! It's the perfect companion to an Italian meal or with juicy steak (that's how we did it).
Slice up the braid and enjoy! Be sure to snag yourself an extra piece because this bread will go quickly. Our family loved it so much, they are asking for it again!
Alli here stopping by from Cupcake Diaries! I've been baking up a storm over here and so excited to share this deliciousness with you. Berries are some of my favorite things to eat during the summer, and I especially love when I can bake with them. We also love easy breakfasts like monkey bread. The idea to combine the two was just too great not to try!
The first step is to set the rolls out to thaw and slightly rise. Then cut them into quarter pieces.
Place a third of the roll pieces in the bottom of a greased bundt pan. Then sprinkle vanilla pudding powder over the rolls. Sprinkle blueberries and strawberry pieces right over top.
Repeat the process with two more layers of roll pieces, pudding, and berries. Then cover the pan with plastic wrap and let the rolls rise till they reach the top of the pan.
Bake the rolls and allow the pan to cool before inverting onto a large plate or serving platter. Then make the glaze and spread over the entire thing.
Mmmmm! This is such a yummy treat for breakfast. And I love the pretty colors and swirls the berries create throughout the bread.
So gooey and yummy! I can't get enough of this bread. And a great option for a Fourth of July breakfast!
It's finally summer and I couldn't be more excited! The warm weather screams so many fun things to me! Outdoor activities, friends and family get togethers, vacations, entertaining and more! I'm a party person and love getting together for BBQ's, potlucks, church functions, or any other reason people get together. Part of why I love it so much is I love planning a menu. Whether it be just appetizers, the full spread, or just desserts - I love food and I love making food for others. When I saw this recipe for Rhodes Seafood Tart it reminded me of my Mini Shrimp & Artichoke Appetizer Cups, so I knew immediately I would like it. Sadly, the hubs isn't a fan of seafood... so I have to find ways to incorporate my love for it somehow. If I can make it for a party I'm golden - because then I won't be tempted to eat it all myself! The great thing about these Seafood Tarts is that there are only THREE ingredients. Super easy! I just picked up the seafood salad at my local grocery store in the meat department (where you can buy meats by the lb). Take a look at just how easy this is to put together. So simple & super tasty!
Round up your ingredients: Rhodes dinner rolls, thawed (I used the Multi-Grain, but feel free to use whatever is your favorite), deli seafood salad, & fresh dill
Have you tried these Rhodes Multi-Grain rolls? The've go sunflower seeds, flax seeds, & millet. Made with whole grains & delicious! I highly recommend you give them a try! Spray counter lightly with non-stick cooking spray (or use a silicone mat, which is what I prefer). Roll each roll into a 5x10-inch rectangle. Using a 5-inch flower shaped cookie cutter, cut two flowers out of each rectangle. I didn't have a 5-inch flower, so I used what I had.. and made mini tartlets!
Carefully place each flower into a sprayed muffin cup (depending on the size of your flower will determine if you need to use a regular sized muffin pan or a mini muffin pan). Press the petals against the sides of the cups. Cover with plastic wrap and let rest 15 minutes. Remove wrap and press the petals again. Poke the bottoms a few times to prevent bubbles from forming. Bake at 375°F 5-7 minutes or until tips are golden brown.
Remove flowers from muffin tin, press center if any bubbled have formed. Place on cooling rack.
When cool, fill each one with seafood salad - then marvel at how adorable they are and try not to eat them all before your guest arrive!
Garnish with a small sprig of fresh dill. Just like that you are ready to party!
Hi everyone its Tina from Mommy’s Kitchen! Today I'm back sharing another tasty recipe using Rhodes frozen bread dough. I love when it's my turn to guest post on Rhodes, because it means I get to play around in the kitchen and come up with a new tasty recipe to share with ya'll. For this month’s recipe I chose to make cinnamon rolls with a twist!
If you love cinnamon rolls and apple pie then you're going to love these Apple Pie Cinnamon Rolls. These rolls are ooey gooey and come together easily using Rhodes Frozen Bread Dough. I love using frozen bread dough for a variety of recipes especially when I'm in a pinch for time. Frozen dough is perfect for baking, and taste just as good, and bakes up soft and fluffy just like homemade bread.
These tasty sweet rolls are super simple to make. The filling is made from fresh apples, brown sugar, butter, and loads of cinnamon. I think these rolls are perfect for breakfast, brunch, dessert or even as a snack! Goodness no matter when you eat them I know these cinnamon rolls will not disappoint. Here’s the step by step on these easy cinnamon rolls.
In a small bowl combine the brown sugar, sugar, and cinnamon. Chop the apples and set aside. Line a 13 x 9 inch baking dish with parchment paper or spray with non stick baking spray. Lightly spray the counter top with non-stick baking spray. Roll the bread dough into a 9 x 12 –inch rectangle or as close as you can roll it out to that size. Spread the softened butter to within one inch of the dough on all sides.
Sprinkle the brown sugar mixture evenly over the dough. Scatter the apples on top of the brown sugar mixture. Add a light dusting of cinnamon over the apples.
Starting from the long side roll up the dough tightly and seal the ends. Using a sharp knife or un waxed dental floss, cut into 12 equal pieces.
Place each roll cut side up into prepared 9 x 13 inch baking pan. Spray a piece of plastic wrap with non stick spray and place over rolls.
Let the rolls rise until double in size (about 1 hour). Remove the plastic wrap and bake in a preheated 350 F degree oven for 20 - 25 minutes or until golden brown.
Remove from the oven and let rolls slightly cool on a baking rack. Combine the glaze ingredients and drizzle over warm cinnamon rolls and serve.
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