1/2 (25-ounce) package homestyle roll dough (such as Rich's)
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese
1 large egg white
1 tablespoon water
1 tablespoon instant minced onion
How to Make It
Thaw dough according to package directions.
Combine thyme, basil, and oregano.
Divide dough into 12 equal portions. Working with one portion at a time (cover remaining portions to keep dough from drying out), sprinkle 1/4 teaspoon herb mixture and 2 teaspoons cheese over dough. Knead dough to incorporate herbs and cheese. Shape dough into a ball. Place in a muffin cup or on a baking sheet coated with cooking spray. Repeat procedure with remaining portions of dough, herbs, and cheese. Let rise according to package directions.
Preheat oven to 350°.
Combine egg white and water in a bowl; stir well with a whisk. Brush rolls with egg white mixture; sprinkle evenly with minced onion. Bake at 350° for 13 minutes or until golden.
NOTE: To make cloverleaf rolls, after incorporating herbs, divide each portion of dough into 3 equal pieces; roll each piece into a ball. Place 3 balls in a muffin cup coated with cooking spray. Repeat with remaining portions of dough. Let rise, and bake as directed.