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I’m making my Garlic Dinner Rolls again to have with our Swiss Steak tonight.  They are made with my Mozzy Dough, Which in flavor and texture lies somewhere between the Flathead Pizza Crust recipe on the Diet Doctor’s website and Jennifer Eloff’s Miracle Dough recipe.  It makes excellent dinner rolls for serving with Italian entrees!  They are delicious by themselves hot out of the oven  with butter!  They are also good split, toasted with melted butter, a sprinkle of Italian herbs and Parmesan cheese.  They make an excellent oven broiled ‘toasted’ garlic bread!  This dough has good elasticity, flavor and is so versatile in a variety of applications.  This recipe is not suitable until you get closer to goal weight on Atkins.

INGREDIENTS:

1½ c. shredded mozzarella cheese

1 T. cream cheese

1½ T. melted butter

1 egg, beaten

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquik (or another ½ c. gluten-free mix)

1 T. oat fiber

1/4 tsp. psyllium husk powder

Dash oregano

1 T. dry grated Parmesan cheese

DIRECTIONS:  Preheat oven to 350º.  Line baking sheet with parchment or silicone sheet.  Measure out all dry ingredients in small bowl, stir well and set aside.  Place mozzarella cheese shreds, minced garlic and cream cheese in glass or ceramic bowl and microwave on HI for about 1-1½ minutes to melt it.  Remove and stir quickly with a fork.  Add the egg and melted butter and stir again.  Quickly pour in the dry ingredients and stir quickly with a fork to form a single ball of dough, scraping it down off the sides of the bowl.  Knead or stir a few minutes to be sure all is uniformly mixed.  Divide into 6 equal portions and roll smooth into a ball.  Place them spaced out on parchment-lined pan.  Press slightly flat if you like, but not really necessary.  Sprinkle tops with oregano and Parmesan cheese. Bake at 350º for about 18 minutes until dry to touch and lightly browned as shown.  Remove and serve hot with butter.

NUTRITIONAL INFO:  Makes enough 6 dinner rolls which have 6.26 net carbs each, or dough can be used for a 9″-10″ pie-crust with a lovely fluted edge, 4 hand pies, or a 12″ pizza crust!

ENTIRE RECIPE CONTAINS:  1140 calories, 95.8 g fat, 58.6 g carbs, 37.6 g fiber, 21 g NET CARBS, 81.2 g protein, 1542 mg sodium (divide by number of servings/pieces for the specific application you use this dough for)