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Curried Peppercorn Rolls

Curried Peppercorn Rolls

Oxmoor House JANUARY 1998

  • Yield: 8 rolls.
  • Cook time: 16 Minutes
  • Prep time: 7 Minutes

Ingredients

  • 2 tablespoons creamy mustard blend
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon curry powder
  • 1 (11-ounce) can refrigerated breadstick dough
  • Vegetable cooking spray

Preparation

Combine first 3 ingredients, stirring well.

Unroll breadstick dough onto work surface, being careful not to separate dough. Spread mustard mixture evenly over dough. Separate dough into 8 strips. Coil each strip of dough into a spiral shape. Place on a baking sheet coated with cooking spray. Bake at 350° for 16 to 18 minutes or until lightly browned.

Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 20%
  • Fat: 2.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 18.9g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 343mg
  • Calcium: 0.0mg
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Curried Peppercorn Rolls Recipe

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