The past week flew by. I am preparing for our 3rd Annual Mistletoe Market to be held here on Fri and Sat. Last year, we had over 200 ladies pass through here buying all sorts of Christmas goodies and so as the excitement grows and the oven is busy baking cakes for the event, my feel just do not allow me to stand as long as I would like. So to give myself a few minutes off them, I have been sitting down, looking through old recipe books and magazines. It seems that some of the oldest books/magazines have some of the best, easiest and most tasteful recipes. In one of the books, I found this one and had remembered that I had made it when I first saw it and loved it. So will share this with you. It is so easy and your guests will be so impressed!
1 (16 oz) package hot roll mix (I used Pillsbury)
1/2 cup plus 2 tables (2.5 oz) shredded provolone cheese, divided
1 1/4 cups hot water (120-130 degrees)
1 large egg
1 (3.5 oz) jar pesto basil sauce (Alessi is a good one)
1 tables pine nuts (optional)
Combine roll mix, yeast packet and 1/2 cup cheese in a large mixing bowl, stirring well; add hot water and egg, beating 2 min at medium speed with mixer. Add pesto, beating well.
Scrape dough from sides of bowl. Cover and let rise in warm place, free from drafts, 30 min or until doubled in bulk. Stir dough 25 strokes with a wooden spoon.
Spoon batter into a greased 2 qt round casserole pan, sprinkle with pine nuts, if desired.
Sprinkle batter with remaining 2 tables cheese. Bake at 350 for about 45 min or until loaf is lightly browned.
Chocolate Castles 