Quick and Easy Onion Rolls

Quick and Easy Onion Rolls

1/4 cup finely chopped onion
3 tablespoons chopped pine nuts
3 tablespoons finely chopped oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
1 tablespoon poppy seed
1 (11-oz.) cans Pillsbury Refrigerated Soft Breadsticks
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Heat oven to 375°F. Grease cookie sheet. In small skillet, combine onion, pine nuts and tomatoes; cook and stir over medium heat for 1 to 2 minutes or until onion is tender and nuts are toasted. Remove from heat. Stir in poppy seed.


Unroll dough; separate into 2 sections (6 breadsticks each). Spread onion mixture over dough. Reroll dough sections; pinch edges to seal. Cut each section into 6 rolls. Place rolls cut side up on greased cookie sheet. Brush with reserved 1 tablespoon tomato oil. Sprinkle with cheese.


Bake at 375°F. for 13 to 17 minutes or until golden brown. Serve warm.