Tomato Cheese Pinwheels - cooking recipe

Ingredients

4 to 4-1/2 c. All-Purpose Flour, divided
2 Tbsp. Sugar
1 pkg. (1/4 oz.) active Dry Yeast
1-1/4 tsp. Salt
3/4 c. Warm Tomato Juice (120 - 130 degrees)
1/2 c. Warm Water (120 - 130 degrees)
1/4 c. Butter or Margarine
1 Egg
2 c. (8 oz.) finely shredded Sharp Cheddar Cheese
2 Tbsp. snipped Chives

Preparation

In a mixing bowl, combine 1 c. Flour, Sugar, Yeast and Salt. Add Tomato Juice, Water and butter; beat for 2 minutes on medium speed.
Add Egg and enough remaining Flour to form a soft dough. Place in a greased bowl; turn once to grease top.
Cover and refrigerate for 2 hours or until doubled.
Punch dough down. Divide in half; fold each half into a 15 x 12 inch rectangle approximately 1/8 inch thick.
Cut into 3 inch squares.
Place 2 inches apart on greased baking sheets.
Make 1 inch slits in each corner of each square.
Combine Cheese and chives; place 1 heaping teaspoon in the center of each square.
Bring every other corner up to center, overlapping slightly to form pinwheels; press firmly. Bake at 400 for 8 - 10 minutes.
Remove to a wire rack to cool. Yields 40 appetizers.