Pimento Cheese Rolls Thursday, March 29, 2007


1 package frozen biscuit dough (12 biscuits)
all-purpose flour
2 cups pimento cheese


Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand for 30-45 minutes or until biscuits are thawed but cool to the touch.
Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10X12" rectangle of dough; spread evenly with pimiento cheese. Roll up, starting at one long end; cut into 12 (about 1" thick) slices. Place one slice into each of 12 lightly greased 3" muffin pan cups. Bake at 375 deg for 20-25 minutes, or until golden brown. Cool slightly, and remove from pan.
Ham and Swiss Rolls
Omit pimiento cheese. Stir together 1/4 cup each of softened butter, spicy brown mustard, and finely chopped sweet onion. Spread butter mixture evenly over 12X10" rectangle of thawed dough; sprinkle evenly with 1 cup each of shredded Swiss cheese and chopped cooked ham. Proceed with recipe as directed.

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