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Zucchini Cheddar Rolls

Western.Chefs's picture
Ingredients
  Hot roll mix 16 Ounce (Or Your Own Recipe For Yeast Dough Rolls, 1 Package)
  Shredded zucchini 2 Cup (32 tbs) (4 Medium Sized)
  Salt To Taste
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 4 Tablespoon, divided
  Minced parsley 2 Tablespoon
  Marjoram 1⁄2 Teaspoon
  Dried dill 1⁄2 Teaspoon
  Grated cheddar cheese 1 1⁄2 Cup (24 tbs)
Directions

Make up hot roll mix by package directions and let rise until doubled in bulk.
Shred zucchini onto a sheet of foil and spread it out evenly.
Sprinkle lightly with salt and let stand about 20 minutes.
Cook onion in 2 tablespoons of the butter until soft.
Squeeze excess moisture from zucchini, blot dry with paper towels, and add to onions.
Stir over low heat until well coated with butter and lightly cooked, 2 to 3 minutes.
Add parsley, marjoram and dill.
Soften 2 tablespoons butter and work in cheese to form a smooth paste.
Punch raised dough down with your fists and cut into two pieces.
Roll each into a rectangle about 8 by 12 inches.
Spread with cheese paste, then cover with the zucchini.
Roll up and pinch dough along sides to seal in filling.
Cut into 8 to 10 equal slices and place cut side down in greased muffin tins.
Set in warm place and let rise until doubled, about 30 minutes.
Bake at 375°F 15 to 20 minutes.

Recipe Summary

Course: 
Appetizer
Method: 
Baked
Ingredient: 
Zucchini

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