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Stuffed Broccoli 'N Cheese Rolls Recipe
|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|
Calories 686 Calories from Fat 217
% Daily Value*
Total Fat 24 g36.8%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 108.4 mg
Sodium 1044.4 mg43.5%
Total Carbohydrates 90 g29.9%
Dietary Fiber 5.2 g20.9%
Sugars 7.9 g
Protein 22 g43.1%
Vitamin A 40.9% Vitamin C 87.7%
Calcium 27.3% Iron 23.6%
*Based on a 2000 Calorie diet
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