Crunchy Cheddar Rolls
1 pkg. Pillsbury Hot Roll Mix
3/4 c. very warm water
1 egg
1/4 c. grated Parmesan cheese
1/4 c. cornmeal
2 T. margarine, softened
1/2 c. shredded Cheddar cheese
In large bowl, dissolve yeast from hot roll mix in water; stir in egg. Add flour mixture, Parmesan cheese and cornmeal; blend well. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Grease 13x9-inch pan using 2 tablespoons shortening. On lightly floured surface, press or rollout dough into 18x12-inch rectangle; spread with margarine and sprinkle with cheese. Starting with longer side, roll up tightly. Pinch edges to seal.
Cut into 18 slices; place in prepared pan. Cover; let rise again in warm place until doubled in size, 30 to 45 minutes. Preheat oven to 375°. Bake rolls 15 to 25 minutes or until brown. Immediately remove from pan.
Makes 18 rolls.