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Taco Rollies


Thursday, January 01, 2004
Tex-Mex/Appetizers-Side Dish
12 servings, 2 rolls each
Butter-flavored cooking spray
1 pound 96% fat-free ground beef
2/3 cup chopped onion
1/3 cup chopped green bell pepper
2 tablespoons 40% less sodium taco seasoning
1 can (8 ounces) tomato sauce
2 loaves (1 pound each) frozen bread dough
1 cup shredded light Mexican cheese blend (4.5g fat per 1/4 cup)
Fat-free sour cream (optional)
Salsa (optional)
1. Thaw dough according to package directions. Preheat oven to 400º F. Spray a 9- x 13-inch baking dish with butter-flavored cooking spray.
2. Brown ground beef in a large skillet. Add onion and green pepper. Sauté until onion is clear, approximately 5 minutes. Stir in taco seasoning and tomato sauce; remove from heat.
3. On a lightly floured surface, roll each loaf of bread dough into a 9- x 14-inch rectangle. Spread 1/2 of meat mixture and 1/2 of cheese over each loaf. Roll up, pinching seams to seal. Slice each loaf into 12 rolls.
4. Place in baking dish and spray with butter-flavored cooking spray. Bake 10 minutes, then reduce heat to 350º F and bake 20 minutes or until golden brown. Serve with salsa and fat-free sour cream, if desired.
Nutrition Facts:
257 calories, 40g carbohydrate, 18g protein, 5g fat, 1.3g saturated fat, 30mg cholesterol, 1.2g dietary fiber, 644mg sodium
Original recipe by Janet Potts, RD, LD

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