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Rhodes Bake-N-Serv Recipes

Bubbly Bread
6 Rhodes Texas™ Rolls or 10 Rhodes™ Dinner Rolls, thawed & risen
1/3 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
McCormick/Schilling Salad Supreme® seasoning, if desired


Sprinkle bread board with Parmesan cheese. Press rolls into a ball, place on top of cheese and begin rolling out into a 12 to 14-inch circle. Turn dough over a few times as you continue to roll the cheese into the dough. Place on a sprayed 12-inch pizza pan. Sprinkle with mozzarella cheese and Salad Supreme. Cover with sprayed plastic wrap.

Let rise 30 minutes. Remove wrap and bake at 350°F 15-20 minutes. Serve warm or store up to 2 days. Use the crust for your favorite pizza.

Garden Salad Pizza
9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed and risen
8 ounce container soft chive flavored cream cheese
6 cherry tomatoes, halved
2 tablespoons sliced black olives
1/2 small cucumber thinly sliced
1/2 green pepper, sliced
1/4 yellow onion, cut in thin rings
parsley, chopped
McCormick/Schilling Salad Supreme seasoning, if desired


Spray counter lightly with non-stick cooking spray. Combine rolls to form a ball and roll into a 13-inch circle. Place on a 12-inch sprayed pizza pan. Build up edges slightly. Poke crust several times with a fork to prevent air bubbles from forming. Bake at 350°F 10-1 minutes or until lightly browned. Remove from the oven and cool. Spread crust with cream cheese. Arrange vegetables in a decorative pattern. Sprinkle with parsley and Salad Supreme, if desired.
Fresh Fruit Pizza
9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed and risen
1-2 tablespoons milk
1-2 tablespoons sugar
8 ounces strawberry cream cheese spread
1 cup whipped topping
fresh fruit as desired


Spray counter lightly with non-stick cooking spray. Combine rolls to form a ball and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Build up edges slightly. Brush with milk and sprinkle with sugar. Poke crust several times with a fork to prevent air bubbles from forming. Bake at 350°F 10-15 minutes until light golden brown. Set aside to cool. Combine cream cheese spread and whipped topping and mix well. Spread over cooled crust. Top with your favorite fresh fruits.

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