Italian Pesto Oat Rolls

Yield: 1 dozen

Ingredients

2	cups	all-purpose flour, divided

1	cup	Quaker Oats (quick or old-fashioned, uncooked)

1/2	cup	shredded Parmesan cheese

2	tablespoons	sugar

1	pkg.	(1/4 oz.) quick-rising yeast (about 2 1/4 tsp.)

1 1/4	teaspoons	salt

1	teaspoon	fennel seeds, coarsely crushed (optional)

3/4	cup	water

2	tablespoons	olive oil

1/4	cup	refrigerated pesto sauce

Nutrition Facts

Yield: 1 dozen

Approximate Nutrient Content per serving:

Calories:	180
Calories From Fat:	63
Total Fat:	7g
Sodium:	330mg

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Lightly spray baking sheet with vegetable cooking spray.

In large mixing bowl, combine 1 3/4 cups flour and remaining dry ingredients; mix well. Heat water and oil until very warm (120 F to 130 F). Add to flour mixture; stir until dry ingredients are moistened. Stir in enough additional flour to make a soft dough that pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes or until smooth and elastic.

Roll dough into 10-inch circle; cut into 12 wedges. Spread about 1 teaspoon pesto across each wedge; roll up tightly from wide end. Place rolls seam side down on baking sheet; gently push ends down. Cover with damp cloth. Let rise in warm place 30 minutes.

Heat oven to 350 F. Bake rolls 20 to 22 minutes or until light golden brown. Serve warm.

Meal Solution: These rolls freeze well so you can add pizzazz to a simple soup, salad or pasta supper anytime.

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