- 1/2 pound fresh white mushrooms
- 1/4 cup butter or margarine
- 1/2 cup onion finely minced
- 1/2 cup sesame seeds divided
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1/4 teaspoon freshly-ground black pepper
- 1 package hot roll mix - (13 3/4 oz)
- 2 tablespoons milk
Rinse, pat dry and finely chop fresh mushrooms and set aside.
In a medium skillet melt butter. Add onion and sauté for 3 minutes; add reserved mushrooms; sauté 5 minutes. Stir in 2 tablespoons of the sesame seed, lemon juice and black pepper; cool.
Prepare roll mix as label directs. On a lightly floured board roll out dough to an 18- by 12-inch rectangle. Spread mushroom mixture over dough to within 1 inch of edges; roll dough lengthwise, jelly roll fashion. Brush all sides of roll lightly with milk. Sprinkle all sides with remaining 6 tablespoons sesame seed.
Cut crosswise into 12 pieces. Place, cut-side up, on greased cookie sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake in a pre-heated moderate oven (375 degrees) for 25 minutes or until golden. Serve with brown gravy and roast pork if desired.
This recipe yields 12 servings.
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