Prep Time 30m
Cook Time 15m
Ready Time 120m
Yield 12 servings


Ingredients
  • 1 package Pillsbury™ Hot Roll Mix
  • 1 cup hot water (120° to 130°F)
  • 2 tablespoons butter, softened
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground red pepper
  • 1 (3 oz.) package sun-dried tomatoes, chopped (3/4 cup)
  • 1/4 cup sliced green onion
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Crisco® 100% Extra Virgin Olive Oil
  • 1 teaspoon crushed red pepper flakes
  • Crisco® Original No-Stick Cooking Spray
  • 1/4 cup grated Parmesan cheese
Preparation Directions
  • Step 1Combine flour and yeast packets from roll mix in large bowl. Stir in water, butter, egg, garlic and cayenne pepper until dough pulls away from sides of bowl. Add tomatoes, onion and parsley. Knead on lightly floured surface 5 minutes or until smooth, adding more flour as needed. Cover with large bowl; let rest 5 minutes. Microwave olive oil and red pepper flakes in shallow bowl on MEDIUM 2 minutes.
  • Step 2Heat oven to 375°F. Coat 13 x 9-inch baking dish with no-stick cooking spray. Strain oil to remove seeds. Divide dough into 24 pieces. Shape into balls. Coat lightly with oil and place in prepared dish. Cover and let rise in warm place 20 to 30 minutes or until doubled in size.
  • Step 3Uncover dough. Bake 18 to 20 minutes or until light golden brown. Brush tops with remaining oil. Sprinkle with cheese. Bake an additional 2 to 3 minutes or until cheese is melted. Cool 10 minutes.
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