Cheesy Brunch Roll Ups Food

CHEESE ROLL-UPS

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour and butter in a bowl and rub them together with your fingers. Rubbing in mixture with cold butter is hard and tiring on young fingers, so use slightly softened butter - but not so soft that it is oily. Now stir in the paprika and mix again.
• Add 100ml milk and mix with a fork until you get a soft dough. Add a splash more milk if the dough is dry. This process will teach you how to feel the dough and decide if it needs more liquid. You can always add more milk if required.
• On a lightly floured surface, roll out the dough like pastry to about 0.5cm thick. Try to keep a rectangular shape. Only roll in one direction, and roll and turn, roll and turn - by keeping the dough moving, you avoid finding it stuck at the end.
• Sprinkle the grated cheese on top, then roll up like a sausage along the long side. Cut into 12 thick rings using a table knife. Get an adult to show you how to hold the dough with one hand and cut straight through with the other.
• Line the baking tray with baking parchment. Place the roll-ups on the parchment, cut-side down, almost touching each other, making sure that you can see the spiral. Get an adult to put them in the oven for you and bake for 20-25 mins until golden and melty. Ask an adult to remove them from the oven, then leave to cool. The cheese roll-ups will keep for up to 3 days in an airtight container.

CHEESY BRUNCH ROLL-UPS

Steps:

• In a medium saucepan, cook mushrooms, green onions, and chopped peppers in butter until tender, and drain.
• Divide mixture evenly among 8 tortillas, spooning mixture into center.
• Divide the 1 1/2 cups cheese evenly among tortillas.
• Roll up tortillas, and place seam down in a 2 quart greased baking dish.
• In a medium bowl combine eggs, milk, flour, garlic powder, and hot pepper sauce.
• Pour mixture over tortillas in dish.
• At this point the dish can be covered and chilled for 2 to 24 hours before baking.
• To bake immediately:Bake in a 350 F.
• oven for 35 to 40 minutes or until set.
• Sprinkle the 1/2 cup cheese over the top and let stand for 10 minutes before serving.
• To bake after chilling: Increase baking time to 45 to 50 minutes.
• Sprinkle cheese over top and let stand for 10 minutes before serving.
• Cut into squares to serve.
• Serve with salsa and/or avocado if you like.

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

CHEESY BREAKFAST EGG ROLLS

Steps:

• In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean., In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture., Preheat air fryer to 400°. With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.

BACON, EGG, AND CHEESE CRESCENT ROLLS

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Heat the tablespoon of butter in an omelet pan.
• In a medium bowl, whisk together the eggs, salt, and pepper.
• Pour the eggs into the omelet pan and scramble until completely cooked. Set aside.
• Chop the cooked bacon finely and set aside.
• Unroll the crescent dough and separate the triangles.
• Place a tablespoon of the egg mixture, and a sprinkle of bacon and cheese over the egg.
• Roll up the triangle as you would a regular crescent roll.
• Place the roll on an ungreased baking sheet . Repeat with the remaining dough.
• Bake for 18 to 20 minutes or until golden brown. Serve and enjoy!