Serves: 5
Total Calories: 449

12 Rhodes Texas Rolls , thawed and risen
4 tablespoons n neufchatel cheese or cream cheese, softened
2 tablespoons ricotta cheese
1/2 cup finely shredded Cheddar cheese
1/2 marinated artichoke heart, drained and diced
1 teaspoon black pepper
dash salt

Spray counter lightly with non-stick cooking spray. Combine dinner or Texas rolls into a ball and roll into a 12x16-inch rectangle. Cover with plastic wrap and let rest.

In a small bowl, combine remaining ingredients until evenly mixed. Remove wrap from dough. With a stiff rubber spatula spread all of the cheese mixture thinly over the dough. Leave 1-inch along one of the long edges bare. Starting from the edge opposite the bare edge, roll up the dough jelly-roll style. Seal the bare edge to the rolled up dough by pinching them together.

Using a sharp knife, cut into 12 equal slices. Place, cut side down, on a sprayed baking sheet or in sprayed muffin cups.

Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.

Nutritional Facts:

Serves: 5
Total Calories: 449
Calories from Fat: 92

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