Zucchini Cheddar Rolls
|Hot roll mix||16 Ounce (Or Your Own Recipe For Yeast Dough Rolls, 1 Package)|
|Shredded zucchini||2 Cup (32 tbs) (4 Medium Sized)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||4 Tablespoon, divided|
|Minced parsley||2 Tablespoon|
|Dried dill||1⁄2 Teaspoon|
|Grated cheddar cheese||1 1⁄2 Cup (24 tbs)|
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.