1 pound large frozen rolls*
1/2 stick softened butter
California Blend garlic salt
1/3 cup grated Parmesan cheese
Bread Stick Dip (see below)
Frozen roll dough should be about the size of a large chicken egg. Thaw rolls according to package directions and allow to rise until double in bulk. Roll each piece of dough on a lightly oiled surface into a thin tortilla (about 10 inches in diameter). Grill one side on medium hot barbecue grill about 30-45 seconds. Turn bread over, brush with butter, sprinkle with garlic salt and Parmesan cheese. Continue to grill opposite side until light grilled marks appear and bread is cooked (about 30 seconds longer). Fold bread over and place on serving plate. Serve warm with dipping sauce.
* May use one loaf homemade bread dough divided into eight large chicken egg size pieces of dough. Allow dough to rise until double in bulk.
Dipping Sauce
1 8 oz. can tomato sauce
1/4 teaspoon oregano leaves
1/8 teaspoon thyme, ground
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 teaspoon onion, grated
3/4 teaspoon sugar
Combine and heat ingredients
Add comment