DILLY CHEESE PINWHEELS
At 4:00 p.m. my friend and co-host announces that the guest list for our New Years party has jumped by 10 or 15 people. Not wanting to make another trip to the store, I begin a little pantry expedition to see if I could up with another appetizer to fill in. Found some crescent rolls but didn't want to do a Mexican or Southwestern flavored pinwheel so I came up with this instead.
Provided by justcallmetoni
Categories Cheese
Time 47m
Yield 42 serving(s)
Number Of Ingredients 4
Steps:
- Place cream cheese in a mixer or food processor and cream until smooth. Add dill and Edam cheese to mix and blend.
- Open first canister crescent dough and piece together the dough into 2 rectangles pairing the our four triangles together in one sheet and the inner for triangles together in another. Its okay to stretch the dough out a little bit.
- Spread a thin layer of of the cream cheese on the dough.
- Begin rolling the dough using the long side as the center of the pinwheel. Contine rolling into tube. Wrap tubes with wax paper twisting edges of paper. Repeat with the second roll of crescent dough.
- Place both tubes into the freezer for 20 minutes.
- Preheat oven to 375 degrees.
- Remove dough from wax paper and begin slicing into 3/8 inch pieces. Place the pieces on cookie sheet. Bake 12-13 minutes.
- Allow the pinwheels to cool 5-10 minutes before removing from the cookie sheet. If you remove too soon, they will not retain their shape as the cheese will be too hot and soft.
- Serve either hot or cold.
- (Note cooking time includes freezing time.).
Nutrition Facts : Calories 42.6, Fat 1.6, SaturatedFat 0.8, Cholesterol 8.4, Sodium 66.9, Carbohydrate 5.7, Fiber 0.4, Sugar 0.5, Protein 1.2
DILLY DALLY CHEESE RING
This is a savory snack to be enjoyed as an appetizer or as a side for a main meal.
Provided by Jessie Sibley @lillianveaux
Categories Savory Breads
Number Of Ingredients 6
Steps:
- In a microwave proof measuring cup, melt butter until completely melted.Carefully remove from microwave and add garlic powder and dill weed.Slowly stir in parmesan cheese and blend well. Open one can of biscuits at a time and seperate each biscuit from the other. Cut each biscuit in half. *(Note) Make sure biscuits are chilled before cutting, this makes cutting easier.
- Lightly spray a nonstick bundt pan with cooking spray.Lay in a staggered fashion the first can of cut biscuits completely and evenly around the bottom of the pan. Stir butter and cheese mixture as it may have separated from sitting. Pour half of the mixture over the top of the first layer of biscuits.
- Repeat by cutting the second can of biscuits in half. When placing the second can of cut biscuits on the first layer, also stagger these so there will be room for the butter and cheese mixture to melt between the layers. Bake at 350* for about 30 minutes. All biscuits should be cooked and golden brown. When done remove from oven and turn onto large round platter upside down. Enjoy! Serves 8-10.
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