1 (1-pound) loaf refrigerated white bread dough or frozen white bread dough, thawed
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomato sprinkles
3/4 teaspoon coarsely ground pepper
1 tablespoon butter or stick margarine, melted
How to Make It
Preheat oven to 350°.
Coat 2 (8-inch) round cake pans with cooking spray; set aside.
Unroll dough on a large sheet of wax paper. Roll dough into a 19- x 7-inch rectangle; coat with cooking spray. Cut in half crosswise. Sprinkle evenly with cheese, tomato sprinkles, and pepper. Press tomato mixture lightly into dough, and coat with cooking spray.
Beginning at short side, roll up one half of dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Place a long piece of dental floss or string under dough 1 inch from the end of roll. Cross ends of string over top of roll; slowly pull ends to cut through the dough. Place roll portion, cut side up, in center of 1 prepared pan. Cut 6 additional portions from roll. Place roll portions around the sides of pan. Set aside. Repeat procedure with remaining half of dough; brush tops of rolls with melted butter.
Bake at 350° for 20 minutes or until lightly browned.