MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Roll Bagels - Pillsbury Summer Fun Cook Book
Categories: Breads
Yield: 12 Servings

1 pk Pillsbury Hot Roll Mix
1 c Hot tap water
1 lg Egg
2 tb Butter; softened
1 lg Beaten egg
1 tb (to 2 tb) Poppy/sesame seeds

In large bowl, combine yeast from foil pack with flour
mixture. Stir in 1 cup hot tap water, 1 egg, and butter
until dough pulls cleanly away from sides of bowl. Turn
dough out on lightly floured surface. With greased or
floured hands, form dough into ball. Knead dough for 10
minutes until smooth. Cover with inverted bowl; let rest 5
minutes.

Divide dough into 12 balls. With greased hands shape each
into rope 8 in. long by 1" in diameter. Dip one end in
water and pinch two ends together firmly. Place rings on
floured board and shape circles. Cover; rise 5 minutes.

Heat oven to 375øF/190øC.

Generously grease or line cookie sheets with parchment
paper. In dutch over or large saucepan bring 2 qts. water
to boil. Reduce heat to simmer. With slotted spoon, drop
bagels in one at a time. Cook 5 seconds on each side.
Remove with slotted spoon and put on cookie sheets. Brush
bagels with beaten egg; sprinkle seeds. Bake 375F for
22-28 minutes or until golden brown. Immediately remove
from cookie sheet.

Makes 12 bagels.

For chewier bagels, after 5 min rise, place on ungreased
cookie sheet and broil 5-6 inches from heat 3-4 minutes or
until light golden brown. Remove from oven and continue as
above - drop in water, etc. Reduce baking time to 18-22
minutes.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Breakfast Sausage Bagels
Categories: Pork, Breads, Vegetables, Cheese
Yield: 4 Servings

6 oz Sausage
1 lg Tomato; thin sliced
3 tb Spinach dip
4 sl Emmenthaler Swiss cheese
4 Soft bagel thins
3/4 ts Greek seasoning
1 Egg white
1/2 ts Pepper

MMMMM----------------------GREEK SEASONING---------------------------
1 1/2 ts Dried oregano
1 ts Dried mint
1 ts Dried thyme
1/2 ts Dried basil
1/2 ts Dried marjoram
1/2 ts Dried minced onion
1/4 ts Dried minced garlic

GREEK SEASONING: In a sm bowl, combine all ingredients.
Store in an airtight container in a cool dry place for
up to 6 months. Yield: about 2 tablespoons.

Set oven @ 425+|F/218+|C.

Slice tomato.

Place bottom halves of bagels in a baking dish; top
with tomato. Sprinkle with Greek seasoning and pepper.

Combine spinach dip, sausage, and egg white; divide
mixture over tomatoes and flatten with back of spoon.
Bake 10-15 minutes or until sausage is thoroughly
cooked.

Top with cheese and top halves of bagels. Bake 1-2
minutes or until cheese melts. Serve.

Complete your meal with hash browns and fresh cut
fruit or fruit pastries.

Your bagel can also be served open-faced and topped
with Hollandaise sauce.

Recipe from: http://www.publix.com

Uncle Dirty Dave's Archives

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... Those who don't smoke end up dead too but with better smelling breath.
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