Cheese Rolls - cooking recipe

Ingredients

1 lb. Velveeta cheese
1 (8 oz.) cream cheese
green onion tops, chopped (about 2 bunches)
3 to 4 jalapenos, chopped fine (I use 3 and cut seeds out of 2)
1 medium jar diced pimentos
about 1/2 c. chopped pecans

Preparation

Chop the green onion tops, jalapenos and pecans; set aside. Cut the cheese in 1/2 lengthwise.
Roll out between wax paper to an oblong shape.
Spread 1/2 of the cream cheese that has been softened on top of the Velveeta.
Sprinkle 1/2 of the green onion tops, jalapenos, pimentos and pecans over the cream cheese.
Put wax paper on top and gently pat into the cream cheese (just helps to make it roll better).
Start at one side and roll up like a jelly roll.
It helps to take hold of the wax paper and pull the roll over, then pull the wax paper from the cheese as you roll it. Cut ends off.
Make the second one using the other 1/2 of everything.
If you like it hotter, use more jalapenos; if you like it milder, use canned green chili pepper.