Ingredients
8 Rhodes Texas Rolls or 12 Rhodes Dinner Rolls, thawed and risen
1/3 cup pesto sauce (recipe below)
2 cups grated mozzarella cheese
8 ounces shrimp, cooked and peeled
1/2 cup chopped sun-dried tomatoes, softened
1/4 cup minced green onion
1/4 teaspoon crushed red pepper flakes
Preparation
Spray counter lightly with non-stick cooking spray. Combine rolls into a ball. Roll into a 16 inch circle. Place on a 15 inch sprayed pizza pan. Poke several times with a fork to prevent bubbles from forming. Bake at 400°F 10 minutes. Remove from oven. Spread with pesto. Sprinkle with 1-cup cheese. Top with shrimp and tomatoes. Sprinkle with remaining cheese, onion, and pepper flakes. Bake at 400°F 10-15 minutes.
PESTO: 2 cups lightly packed fresh basil leaves 1/2 cup olive oil 1 cup Parmesan cheese 1 clove garlic, minced
Place all ingredients in blender. Blend until smooth, adding more oil if needed. (If made ahead, cover and chill up to 5 days, or freeze.) Makes 1 1/2 cups.
