Tomato Cheese Pinwheels(Makes 40 Rolls) - cooking recipe

Ingredients

3 1/2 to 4 c. flour
2 Tbsp. sugar
1 1/4 tsp. salt
2 pkg. yeast
3/4 c. tomato juice
1/2 c. water
1/4 c. margarine
1 egg
2 c. sharp Cheddar cheese
2 Tbsp. chopped chives

Preparation

In large bowl, mix 1 cup flour, sugar, salt and yeast.
Combine juice, water and margarine.
Heat (120\u00b0 to 130\u00b0).
Gradually mix in dry ingredients and beat 2 minutes on medium speed.
Add eggs and 1 cup flour.
Beat high speed 2 minutes.
Stir enough flour to make soft dough.
Cover bowl with foil.
Refrigerate 2 to 24 hours. When ready to shape, combine cheese and chives.
Punch dough down. Turn onto light floured board.
Divide in half.
Roll each 1/2 into 12 x 15-inch rectangle.
Cut each rectangle into 20 (3-inch) squares.
Place on greased sheets 1-inch apart.
Sprinkle 1 teaspoon cheese mix on each.
Bring each point to center.
Cover. Rise until double, 15 minutes.
Bake at 400\u00b0 for 10 to 12 minutes. Cool on wire rack.