347 rolo recipes

Chocolate chip oatmeal cookies with brown sugar and rolled oats for a chewy, hearty texture. Crisp edges and soft centers loaded with semi-sweet chocolate chips in every bite.

Maui chicken sandwich with pineapple-marinated grilled chicken, grilled pineapple rings, jicama slaw, and Thousand Island on a roll. A Hawaiian-inspired sandwich ready in 40 minutes.

Grilled hot Italian sausage sandwiches with charred poblano, red, and yellow bell peppers, onions, and horseradish mustard on hollowed-out sandwich rolls.

This crisp is quick and easy to make, and the blackberries can be substituted with other berries. Our favorite dish in fall and winter.

Flaky crescent rolls stuffed with a cream cheese, cheddar, sour cream, and chicken filling with chopped olives, brushed with butter and Parmesan. A crowd-pleasing appetizer or finger-food dinner.

Yeasted cinnamon buns with a brown sugar swirl, tangy cream cheese filling pressed into each center, and a sweet vanilla glaze drizzled on top. Bakery-level from scratch.

Healthy yeast-raised waffles loaded with whole wheat flour, oats, cornmeal, bran, and wheat germ. Hearty, fiber-rich breakfast batter that can rest overnight for deeper flavor.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.

DIY dry veggie burger mix from blended chickpeas, soybeans, lentils, split peas, rice, and oats. Just add water to form patties. The pantry-staple shortcut.

Crispy deep-fried spring rolls packed with stir-fried tofu, shiitake mushrooms, and julienned vegetables seasoned with garlic, curry paste, and soy for an addictive Thai appetizer.

A cold seafood pizza appetizer on a flaky crescent roll crust with sour cream spread, shrimp, crab, broccoli, and colorful bell peppers. The potluck crowd-pleaser that vanishes first.

Cape Cod cranberry-blueberry crisp with maple syrup, oat-almond topping, and whole wheat flour. A naturally sweetened, butter-free fruit dessert bursting with tart berry flavor.

Bircher muesli was first developed by a Swiss physician, Maximilian Bircher-Benner as part of the therapy he prescribed for his patients. Often called simply ‘overnight oats’ Bircher muesli is an ideal breakfast food – it can be assembled the night before, left in the fridge overnight and enjoyed in the morning – there is no cooking required. It's also a perfect combination of plant-based protein, slow-release wholegrain carbohydrates, and essential fats. The version below calls for pears and coconut, but alternative combinations are provided in the notes.

Granola chip cookies loaded with granola, rolled oats, chocolate chips, and raisins. A chunky, chewy drop cookie that makes a huge batch of about 7 dozen.

Quick sticky rolls made with crescent dough, nutmeg-sugar filling, and almond-lemon topping. Ready in 25 minutes with sweet almond glaze drizzled over warm rolls.

[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]