Blue Cheese Pinwheels Food

THREE CHEESE ARTICHOKE & SPINACH DIP

Steps:

• Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

BLUE CHEESE PINWHEELS

Steps:

• Preheat the oven to 400 degrees.
• Butter an 8 or 9 inch baking dish.
• Open the sheet of puff pastry and flatten with a rolling pin.
• Crumble the blue cheese on the sheet, leaving a 1 inch border all around.
• Roll up the pastry the long way.
• Cut into 12-14, 1/2 inch thick slices.
• Place the rounds in the baking dish.
• Brush with egg wash.
• Bake until puffed up and golden brown, 10-12 minutes.

BLUE CHEESE, CRANBERRY, AND WALNUT PINWHEELS

Steps:

• Mix all the ingredients together (except the tortillas) until well blended.
• Spread about 1/3 cup of the mixture into a tortilla and roll shut in plastic wrap.
• Chill for a few hours. Then cut and serve.
• Enjoy!