3 Rhodes Texas Rolls (3 equals 12-inch roll-up)
1 scant tablespoon sesame seeds
12-inch pizza pan
Thaw rolls until soft and warm. Knead three rolls together
for thin crispy cracker bread. Using a little fl our
to prevent sticking, roll into an 8-inch circle. Sprinkle
with sesame seeds. Continue to roll into a 12-inch
circle. Place on a greased pizza pan. Bake at 400 degrees
for 6 to 8 minutes. After 5 minutes of baking, check to
make sure bread has not become too brown. This bread
is very thin and bakes very quickly. Remove from oven
when lightly browned and place on cooling rack.
Soften cracker bread by running tap water over both
sides. Place bread between two dampened towels. Let
stand for 30 to 45 minutes. Gently roll up cracker bread
in towels. If using more than one cracker bread, stack
with damp towels between layers. Prepare filling.
2 ounces of cream cheese, softened
1 teaspoon Dijon mustard
6 ounces roast beef, thinly sliced
1 tomato, thinly sliced
Mix cream cheese with milk and Dijon. Spread on
cracker bread. Layer with curly lettuce, tomatoes, and
roast beef. Roll up tightly. Wrap with plastic wrap and
store in refrigerator one hour minimum or up to 2 days
Yield: 2 servings
1 12-inch cracker bread (see recipe
3 ounces cream cheese, softened
1 tablespoon lemon juice
1 teaspoon dried dill weed
4 ounces turkey, sliced thin
1 medium cucumber, sliced thin
1 cup alfalfa sprouts
Combine cream cheese, lemon juice, and dill weed.
Unroll cracker bread. Spread fi lling on moistened
cracker bread leaving a -inch margin around the
edges. Layer cucumber, then alfalfa sprouts, and turkey
last. Roll up tightly, jelly roll style. Wrap in plastic
wrap and refrigerate at least one hour before serving.
Yield: 2 servings.
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