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Ranch, Turkey And Cheese Stuffed Rolls

Ranch, Turkey And Cheese Stuffed Rolls
Ranch, Turkey And Cheese Stuffed Rolls
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Prep Time: 20 min (not including thaw time)
Bake Time: 15-18 min
Servings: 6
Skills: Beginning


Ingredients

  1. 12 Rhodes Dinner Rolls, thawed but still cold
  2. 1 c. chopped leftover turkey (or ham or chicken)
  3. 2 c. shredded Cheddar cheese
  4. 2 Tbl. grated Parmesan cheese
  5. 2 Tbl. ranch dressing mix powder
  6. 3 Tbl. unsalted butter, melted

Instructions

Place frozen dinner rolls into a 9x13-inch baking dish, cover, and thaw in the refrigerator overnight (or at least 8-10 hours).  When ready, flatten each thawed roll into a circle and place on a greased cookie sheet.  Top each dough circle with shredded Cheddar cheese and chopped turkey.  Pull up edges of roll around the meat and cheese to form a ball and pinch edges together to seal.  In a small bowl, combine the grated Parmesan cheese and ranch mix and in a separate small bowl, melt the butter.  Dip the top of each roll into the melted butter and then into the Parmesan/ranch mixture.  

Place rolls, seam-side down, into a greased 9x13-inch baking pan, spacing evenly, to allow room to rise.  Cover pan with plastic wrap and allow to rise in a warm place until rolls have doubled in size, about one hour.  When rolls have risen, preheat oven to 350 degrees.  Remove plastic wrap and bake for 16-17 minutes or until golden brown on top.  If they are browning too fast, you can always tent a piece of foil over the top of the pan for the last few minutes of baking.  Remove from oven, cool slightly, and serve.    

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