Cheesy Roll Ups Food

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.

CHEESY CHICKEN ROLL UPS

Steps:

• Boil chicken until fully cooked.
• Let cool; cut into small pieces.
• Mix 1/2 cheese and chicken pieces together.
• Unroll crescent rolls (1 package at a time, keep refrigerated until then or they get sticky).
• Roll up chicken and cheese in side rolls.
• Simmer 1 can cream of chicken soup, 1 cup of milk and 1 cup of cheese until cheese is melted.
• Pour soup mixture in pan to coat and place roll ups on top. Pour additional soup mixture on top of rolls.
• Bake at 375°F for 45-60 minutes depending on number of roll ups.
• Make additional soup mixture to top rolls ups.

CHEESY ONION ROLL-UPS

Steps:

• In a large bowl, combine the first 6 ingredients. Spread over each tortilla and roll up tightly. Wrap and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with picante sauce.

CREAM CHEESE ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.

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.