Melinda Furtado's idea of stuffing bread roll dough with a spicy sausage mixture and baking it won her a spot as a runner-up in the 2010 Rhodes' Family Favorites Recipe Contest.
1 lb. chorizo sausage, diced
1 onion, chopped
2 to 3 green onions, sliced
1/4 cup chopped fresh cilantro or parsley
1/4 teaspoon pepper
1/8 teaspoon salt
1 (36-roll) pkg. frozen Rhodes Dinner Rolls, thawed
1 egg, if desired
2 tablespoons water, if desired
1. Heat oven to 350°F. Cook sausage in large nonstick skillet over medium-high heat 10 minutes or until browned, stirring occasionally. Drain on paper towels.
2. Add onion to same skillet; cook until softened and translucent, stirring occasionally. Stir in sausage, green onions, cilantro, pepper and salt.
3. Pat each roll into 3- to 3 1/2-inch round; top with scant 1 1/2 tablespoons filling, leaving edge uncovered. Brush edge with water; fold dough up and over filling, pinching edge to seal. Place, seam-side down, on baking sheet sprayed with cooking spray. Whisk egg and 2 tablespoons water in small bowl; brush over rolls.
4. Bake 20 minutes or until golden brown. Cool on wire rack 10 minutes before serving.
36 servings