Use store-bought refrigerated bread dough to make pretty ­knotted rolls that you can gussy up with your favorite toppings.

Julianna Grimes
Recipe by Cooking Light November 2013

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Recipe Summary test

hands-on:
10 mins
total:
30 mins
Yield:
Serves 8 (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Remove dough from package. Place dough on a lightly floured surface; lightly dust dough with flour. Cut dough in half crosswise; cut each half lengthwise into 4 strips to form 8 strips total. Working with 1 strip at a time, stretch strip gently to extend length; tie in a knot, tucking the ends under. Arrange the knots 3 inches apart on a baking sheet lined with parchment paper.

  • Sprinkle with Gruyère cheese and chopped uncooked bacon.

  • Bake at 350° for 20 minutes or until golden.

Nutrition Facts

137 calories; fat 3.2g; saturated fat 1.3g; sodium 318mg.
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