Stuffed Broccoli 'N Cheese Rolls
|Frozen chopped broccoli||10 Ounce, cooked, drained (1 Package)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Cheddar cheese||4 Ounce, shredded (1 Cup)|
|Eggs||2 , slightly beaten|
|Vegetable soup mix||1 Ounce (1 Envelope, Lipton)|
|Frozen bread dough||2 Pound, thawed (2 Loaves Of 1 Pound Each)|
|Olive oil/Vegetable oil||3 Tablespoon|
1. Preheat oven to 375°.
2. In a medium bowl, combine the broccoli, mushrooms, cheese, eggs and vegetable soup mix to make a uniform mix.
3. On a lightly floured surface, roll each bread loaf into a 10" x 7" rectangle and spread 1/2 the broccoli mixture over each rectangle leaving 1/2-inch border around the edge.
4. Roll the roll starting at the long end like a jelly rolls and pinch edges to seal. Place the seam side down on a lightly greased baking tray, brush with oil and bake for 45 minutes till golden brown and cooked through.
5. Slice and serve hot