Rustic Italian Rolls Recipe

These Rustic Italian Rolls are from Janeva’s Phase 3 cookbook. She isn’t lying when she says “they are so good you may just wonder why you didn’t make a double batch,” try them yourself!

IDEAL PROTEIN PHASE 3 | SERVINGS: 6 | TIME: 1 HOUR

These Rustic Italian Rolls are from Janeva’s Phase 3 cookbook. She isn’t lying when she says “they are so good you may just wonder why you didn’t make a double batch,” try them yourself!

Ingredients:

1 cup super fine almond flour (from blanched almonds)

1⁄4 cup ground flax seed meal

1 1⁄2 tsp baking powder

1⁄4 tsp garlic powder

1 cup shredded mozzarella cheese

1 oz. cream cheese, softened

1 egg, lightly beaten

Instructions:

Preheat oven to 350 degrees.

In a medium bowl, add dry ingredients; stir to mix well. Set aside.

In a microwave-proof bowl, add cream cheese and mozzarella cheese. Microwave on high 1 minute. Stir until smooth.

Slowly add beaten egg to cheese mixture mixing with a fork until blended.

Add dry ingredients to cheese mixture; mix until blended.

Line a baking sheet with parchment paper.

Scoop batter out with a standard size ice cream scoop making 6 rolls.

Bake 14 minutes or until lightly browned.

Delicious served warm and spread with salted butter.

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