IT takes only minutes to turn packaged bread, frozen bread dough, and refrigerated rolls or biscuits into a star attraction. These dressed-up breads can make a simple soup and salad meal, or one featuring leftovers, seem very special. If you always have time to make breads from scratch, these quick substitutes that take only a few minutes' preparation will satisfy your family's liking for the aroma of fresh bread baking. The following recipes show the varieties of bread available at most supermarkets and bakeries and how they can be changed with the use of herbs, spices, cheese, sauces, and glazes. Barbecue Bread 1 loaf French, Italian, or Vienna bread 1/2 cup butter or margarine, softened Barbecue spice or salad seasoning to taste Parmesan cheese to taste
Slice bread in 1/2-inch slices. Spread both sides of bread slices with butter. Sprinkle slices with spice and cheese. Reassemble loaf. Wrap in aluminum foil and bake 10 minutes at 400 degrees F. Serves 8. Butterscotch Glazed Brown-And-Serve Rolls 1/4 cup butter or margarine 1/2 cup packed brown sugar 1 tablespoon water
In small saucepan over medium heat, heat to boiling the butter with brown sugar and water. Reduce heat to low. Simmer 8 minutes. Place 1 tablespoon in each muffin-pan cup. (Grease 1 muffin-pan cup for each roll.) In each cup place butterscotch mixture. Top mixture with 1 brown-and-serve soft roll, upside down. Bake in a preheated 400 degree F. oven 15 minutes. Let stand 1 minute. Invert pan onto serving platter and remove. Mushroom-Filled Crescents 1/3 cup chopped onion 2 tablespoons butter or margarine 1/8 teaspoon black pepper 1/8 teaspoon garlic powder 3 cups thinly sliced mushrooms 1/4 cup sour cream 2 8-ounce cans refrigerated crescent dinner rolls
In large skillet saut'e onion in butter until tender. Remove from heat. Add pepper, garlic powder, and mushrooms. Mix well. Gently fold in sour cream until mushrooms are evenly coated. Separate crescent dough into 16 triangles.
To form 1 large crescent, overlap long sides of 2 triangles about 1/2 inch. Press edges to seal. Spoon 1/4 cup mushroom mixture evenly over each large triangle. Beginning at shortest side of triangles, roll loosely to opposite point. Place rolls, point side up, on ungreased baking sheet. Curve edges to create crescent shape. Bake at 375 degrees F. 14 to 18 minutes or until golden brown.
Makes 8 servings. Whirligig Pepper Bread 1 loaf frozen bread dough, thawed 2 tablespoons butter or margarine, melted 1/3 cup grated Parmesan cheese 1 teaspoon freshly ground black pepper Melted butter or margarine
Completely thaw frozen bread dough and place it on a lightly oiled cookie sheet. Pat out to a rectangle, about 9 by 15 inches. Spread surface with butter; sprinkle with grated cheese and pepper. Roll up tightly like a jelly roll, starting from narrow end.
Place in well-greased 4 1/2 by 8 1/2-inch loaf pan. Brush top lightly with melted butter. Let rise until double in size.
Bake at 375 degrees F. for 35 minutes or until loaf sounds hollow when tapped with two fingers. Remove from pan. Cool on wire rack. Sesame Sticks 1 package refrigerator biscuits 2 tablespoons butter, melted Coarsely ground salt to taste Sesame seeds to taste
Roll each biscuit into a 5-inch rope. Brush with butter. Sprinkle with coarse salt and sesame seeds. Bake on ungreased baking sheet 10 to 12 minutes in 375 degree F. oven.
Makes 10 sticks. Stuffed French Bread 1 loaf French Bread 3/4 pound ground beef 3/4 pound sausage 3/4 cup chopped onion 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup bread crumbs 1/4 teaspoon dry mustard 2 tablespoons chopped parsley 1 egg, slightly beaten 1/8 teaspoon oregano 1 1/2 cups Cheddar or Wisconsin Mild Cheese, shredded 1/4 cup tomato juice Melted butter
Cut off ends of bread. Hollow out center, leaving thick crusts. Reserve 1 cup of crumbs.
Combine meat, onions, oregano, salt, and pepper in skillet. Brown. Add tomato juice. Cook only about 4 minutes. Add bread crumbs, mustard, parsley, egg, and cheese. Blend thoroughly.
Fill cavity of bread with mixture. Replace cut ends and secure with toothpicks. Brush with butter. Wrap in aluminum foil.
Bake at 400 degrees F. for 10 minutes. Loosen foil and bake 10 minutes more. Serves 4.