Fondough

By dkanon

Ingredients

• bite sized pieces of:
• Rhodes™ Dinner Rolls, thawed to room temperature
• vegetable oil
• ham, pineapple, cheese cubes, broccoli flowerets and
• cooked chicken breast
• apple slices & caramels
• suggested dipping sauces:
• sweet & sour sauce
• cheddar & bacon fondue
• chocolate fondue
• other dipping ingredients or sauces as desired

Details

Servings 18
Adapted from rhodesbread.com

Preparation

Step 1

Heat oil in fondue pot or small suace pan to medium temperature.
For ham and pineapple, cut rolls in half. Roll each half into a 5 to 6-inch rope and wrap around ham and pineapple. Place on fondue fork. Fry in heated oil until golden brown. Cool slightly and dip in sweet and sour sauce.

For cheese, broccoli and chicken, cut rolls in fourths. Wrap each fourth around cheese cube, enclosing completely. Place chicken, doughwrapped cheese and broccoli on fondue fork. Fry in heated oil until golden brown. Cool slightly and dip in cheddar and bacon fondue.

For caramel and apple, cut rolls in half. Wrap each half around flattened caramel and apple slice, enclosing completely. Place on fondue fork and fry in heated oil until golden brown. Cool slightly and dip in chocolate fondue.

Over low flame, heat cream until warm (do not boil). Slowly add chocolate while stirring, mixture will become smooth.

Fry bacon until crisp. Add onion and garlic. Saute until tender. Stir in soup and milk. Blend until smooth. Add cheese, Worcestershire sauce and mustard. Blend thoroughly. Serve warm.