Mini Blue Cheese Rolls Food

MINI BLUE CHEESE TARTLETS

Steps:

• Bake the tart shells according to instructions, do not let them get too brown. Cool them.In a chopper mix the sour cream & blue cheese.
• Stir in the snipped broccoli.
• You may now keep this in the fridge until 18 minutes before serving or go right ahead ith it.
• Preheat oven to 375°F.
• Place a tsp of filling in each tart shell.
• Place almond slices on top.
• Place tartlets on an oven proof tray.
• Bake for apprx 15 minutes or until the filling is heated through and has risen a bit and the almonds are golden.

MINI CHEESE BALLS

Steps:

• In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.

PIONEER WOMAN'S MYSTERY (BLUE CHEESE) ROLLS

Steps:

• Combine butter and cheese on baking pan.
• Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir.
• Cut biscuits into fourths, then toss in butter mixture.
• Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.

MINI BLUE CHEESE BALLS

Steps:

• Mix all ingredients except Walnuts.
• Form into balls.
• Roll in chopped Walnuts.
• Chill until ready to serve.

CHEESE & ONION ROLLS

Steps:

• To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
• Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they're completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
• Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
• Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.

MINI CREAM CHEESE ROLLS

Steps:

• Preheat oven to 375 degrees.
• Unroll crescent rolls and seperate to form 8 rectangles; press perforations to seal.
• Stir together cream cheese, sugar, and lemon juice. Spread cream cheese mixture evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end.
• Gently cut each log into 6 (1 inch) slices using a serrated knife.
• Place rolls in a lightly greased 9 X 15 baking pan.
• Bake @ 375 degrees for 15 minutes or until lughtly browned.
• Meanwhile, combine powdered sugar, milk, and vanilla to form glaze. Drizzle glaze over warm rolls.