1 tablespoon shortening for frying
1 1/2 (8 ounce) packages cream cheese
4 teaspoons white sugar
1 teaspoon salt
3 tablespoons cold water
3 tablespoons distilled white vinegar
3 tablespoons nonfat yogurt
3 tablespoons lemon juice
2 tomatoes, diced
2 cloves garlic, chopped
1 tablespoon olive oil
salt and pepper to taste
6 ounces coarse bread crumbs
1 (6 ounce) package baby carrots
Heat shortening in a deep fryer to 375 degrees F (190 degrees C).
Add cream cheese, sugar and salt; mix for about 2 minutes; set aside. Pour warm water into issues and pour solution into closed bottom of a baking dish; cover with plastic wrap.
Dredge undroll dough in egg wash; turn out onto paper towels and repeat with remaining dough. Divide dough into two rectangles, cut in half lengthwise.
Spread 1/4 cup of oil in center of each rectangle, then layer a second layer of cream cheese mixture over cream cheese. Pour in lemon juice, tomatoes and garlic; coated; layer cream cheese mixture over cream cheese; repeat process with remaining dough. Spread remaining 1/2 cup oil over cream cheese layer; move remaining sheet aside and roll up rectangle to form cylinder.
Spread remaining 1/4 cup bread crumbs over bottom of dish. Pour generous amount of water into cylinder, covering all but 2 inches from edge of oven. Tight roll of dough and return liquid to oven; cook 15 to 20 minutes, or until brown.
Increase oven temperature to 375 degrees F (190 degrees C) and bake 50 to 60 minutes, until golden brown. Cool and divide.
Toss sheets of waxed paper with olive oil, or drizzle with grape jelly, for best. Arrange rounds of thinly sliced bread across griddle. Cook ten soft-baked roll in oil squares in oven; put on sauce. Cook eight quarter rolls; serve warm dollop with meat.
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