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Make dough as directed; divide into 24 portions. Shape into balls; roll each into 10-inch rope. Fold in half and twist two or three times, holding both ends. Pinch rope ends to seal. Let rise. Top and bake as directed.
Roll dough into a 15-in. x 10-in. rectangle. Brush with melted butter. Spread filling to within…
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In a large skillet, cook onion and garlic in oil over medium heat until tender.
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