Ingredients

1 recipe dough for Lion House Dinner Rolls, prepared through first rise
1 10-ounce bag frozen chopped broccoli, thawed and drained
1 cup grated cheddar cheese
1/4 cup dried minced onions
1 egg
1 teaspoon onion salt
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1 teaspoon Lawry's Seasoned Salt

Directions

After dough for Lion House Dinner Rolls has completed first rise, turn out onto a floured surface. Roll out dough into a large rectangle, about 1/4-inch thick. Mix broccoli, cheddar cheese, onion, egg, onion salt, Parmesan cheese and Lawry's Seasoned Salt in a small bowl. Spread broccoli mixture over dough. Tightly roll up the dough jelly-roll style. Using a little water on fingertips, pinch edge firmly to seal dough. Cut dough into 24 slices.

Place slices, cut side up, in cavities of muffin pans sprayed with cooking spray or place on greased baking sheets. Brush panned dough with melted butter. Cover with plastic wrap and let rolls rise until doubled in size, about 1 to 1 1/2 hours. Bake at 375 degrees for 10 to 15 minutes. Remove from pan immediately to cool on wire rack. Makes 2 dozen rolls.