Best 2 Basil Tomato Rolls Recipes

Welcome to the delectable world of basil tomato rolls, where flavors dance together in perfect harmony. These delightful rolls are a symphony of fresh basil, juicy tomatoes, and soft, fluffy bread. Whether you are a seasoned cook or a novice in the kitchen, this article will guide you through the process of crafting the ultimate basil tomato rolls, bursting with garden-fresh flavors that will tantalize your taste buds and impress your family and friends.

Here are our top 2 tried and tested recipes!

TOMATO-BASIL PULL-APART ROLLS

Tomato-Basil Pull-Apart Rolls image

My nephew helped me create these soft and colorful rolls. He named them "wheelies" because the spiral shapes reminded him of his toy trucks. -Dianna Wara, Washington, Illinois

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1 package (1/4 ounce) active dry yeast
2 tablespoons sugar
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 cup tomato paste
3 tablespoons olive oil
1 teaspoon salt
2-3/4 to 3-1/4 cups bread flour
FILLING:
1 cup shredded Italian cheese blend
2 teaspoons dried basil
1/2 teaspoon garlic powder

Steps:

Dissolve yeast and sugar in warm milk. In a large bowl, beat egg, tomato paste, oil, salt, yeast mixture and 1 cup flour on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover; let rise in a warm place until doubled, about 45 minutes., In a bowl, toss filling ingredients. Punch down dough; turn onto a lightly floured surface. Roll into a 16x12-in. rectangle. Sprinkle with filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place, cut side down, in a parchment-lined 10-in. cast-iron skillet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack. , Freeze option: Securely wrap cooled rolls in foil; place in an airtight container. To use, partially thaw overnight in refrigerator. Reheat rolls, wrapped in foil, in a preheated 300° oven until warm, about 25 minutes.

Nutrition Facts : Calories 204 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 284mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

TOMATO-BASIL LASAGNA ROLLS RECIPE - (4.5/5)

Tomato-Basil Lasagna Rolls Recipe - (4.5/5) image

Provided by á-175897

Number Of Ingredients 14

Ingredients

10 uncooked lasagna noodles
1 cup sweet onion, finely chopped
2 teaspoons olive oil
3 garlic cloves, minced and divided
1 (24-ounce) jar tomato-and-basil pasta sauce
1 1/2 teaspoons sugar
1/4 teaspoon dried crushed red pepper
1 cup low-fat ricotta cheese
2 ounces 1/3-less-fat cream cheese, softened
1 (14-ounce) can baby artichoke hearts, drained and quartered
1 large egg white, lightly beaten
1/4 cup torn fresh basil
1/4 cup (1 ounce) Parmesan cheese, freshly shredded
Toppings: fresh basil, Parmesan cheese

Steps:

Preheat oven to 350°F. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper. Sauté onion in hot oil in a 3 quart saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat. Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls. Bake, covered, at 350°F. for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings. Note: We tested with Classico Tomato & Basil pasta sauce.

Tips:

Choose ripe, juicy tomatoes for the best flavor.
Use fresh basil for the best flavor and aroma. If you don't have fresh basil, you can use dried basil, but it won't be as flavorful.
Season the tomatoes with salt and pepper to taste.
Use a sharp knife to slice the tomatoes and mozzarella cheese thinly. This will help them roll up neatly.
Spread the filling evenly over the tomato slices. Don't overload them, or they will be difficult to roll up.
Roll up the tomato slices tightly. If they are too loose, they will fall apart.
Secure the rolls with toothpicks or skewers.
Bake the rolls in a preheated oven until the cheese is melted and bubbly.
Serve the rolls warm or at room temperature.

Conclusion:

Basil tomato rolls are a delicious and easy-to-make appetizer or snack. They are perfect for parties, picnics, or potlucks. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and visually appealing. So next time you are looking for a quick and easy recipe, give basil tomato rolls a try. You won't be disappointed!