ver top and sprinkle with cheese. Season. Starting from long side
Preheat oven to 375 degrees F. In a bowl, combine first 5 ingredients; mix until smooth.
Unroll crescent dough into rectangle onto a smooth surface. Gently press together perforations. Spread cream cheese mixture over dough to within 1/4 inch of the edge.
Starting with the short end, roll into a log. Cut into 12 slices and place on ungreased baking sheet. Bake at 375 degrees F for 12-15 minutes. Sprinkle with extra Parmesan cheese, if desired.
Mix cream cheese and garlic salt together until well blended. Spread evenly on tops of tortillas.
In small bowl, stir together cranberries and onions. Sprinkle evenly over cream cheese spread. Lightly press cranberry/onion mix into cream cheese.
Roll up tortilla. Trim off ends. And cut each tortilla into 10 even pieces using a serated knife, like you would slice bread.
Combine cream cheese, horseradish, and chives in a small bowl.
Pat each ham slice dry with a paper towel and spread a thin layer of the cream cheese mixture on top. Place 1 slice American cheese over each; you may need more than 1 slice to cover the ham. Spread another thin layer of cream cheese mixture on top; roll into a pinwheel.
Cover pinwheels with plastic wrap and chill in the refrigerator until firm, 1 hour to overnight. Trim off ends with a sharp knife and slice each roll into 1/2-inch slices.
Blend Dijon mustard and mayonnaise together.
Spread each tortilla with a layer of cream cheese and mustard mixture.
Cover with salami slices, shredded cheese and parsley.
Roll tortilla as tight as possible without squeezing filling.
Cover with plastic wrap and refrigerate for 1 hour.
Before serving, cut into 1-inch slices.
Serve cut side up.
Best served at room temperature. Makes about 28 to 32 pinwheels.
Serves 6 to
8.
Place cream cheese in a mixer or food
ough. Spread half the cream cheese over the dough sheet, leaving
utter knife, spread the cream cheese evenly over the 2 rectangles
Roll out crescent rolls, crumble sausage over top. Top with shredded cheese. Roll up in pinwheels. Chill in refrigerator. Slice and bake as directed on roll package.
Blend everything together except tortillas.
Spread mixture over 4 tortillas.
Roll each into a cylinder and slice into pinwheels.
Serve chilled or at room temperature.
op with sliced ham and cheese.
Starting with one short
Soften cream cheese
Mix in the powdered Ranch dressing
Add the pimentos, black olives and the jalapenos.
Spread evenly over the flour tortillas using a rubber spatula.
Roll tightly. Cover and chill for about one hour.
Slice into pinwheels.
Lay ham slices out.
Spread cream cheese on slices.
Lay onion on one edge and start rolling up.
Chill rolls about 20 minutes, then slice into pinwheels.
f each square.
Combine Cheese and chives; place 1 heaping
Combine first 7 ingredients. Spread thinly on tortillas, covering entire surface. Roll up jelly roll style and refrigerate. When set, slice into pinwheels and serve with picante sauce on the side.
Heat oven to 375\u00b0F Lightly spray cooking sheet with non stick cooking spray.
In small bowl mix all cheeses and mayo until well blended and soft.
Separate dough into 2 long rectangles: press perforations to seal.
Spread cheese mixture evenly over rectangles.
Starting at short sides: roll up each: pinch edges to seal.
Cut each roll into 8 slices.
Place, cut side down, on cookie sheet.
Sprinkle with parsley.
Bake 12 to 15 mins or until golden brown.
Immediately remove from cookie sheet.
Enjoy!
In a small bowl, blend together the refried beans & green onion, then spread a layer of this bean mixture on each tortilla.
In another bowl, combine the cream cheese, Colby Jack cheese, sour cream & onion salt, mixing together as well as possible with a fork. Spread a layer of this cheese mixture over the bean mixture.
Roll each tortilla up tightly in plastic wrap, & refrigerate at least 30 minutes before cutting the tortillas into 1/2-inch slices.
In small mixer bowl, beat cream cheese until smooth. Stir in horseradish and chives.
Spread each meat slice with about 1 tablespoon cheese mixture.
Top with cheese slice and spread with another tablespoon cheese mixture.
Roll up.
Chill.
Before serving, slice each roll into five pieces. Serve with toothpicks, if desired. Refrigerate leftovers.
In a small bowl, beat cream cheese until smooth; stir in horseradish and chives.
Spread each meat slice with about 1 tablespoon cream cheese mixture.
Top with cheese slice and spread 1 more tablespoon of cream cheese mixture on cheese.
Roll up; chill.
Before serving, slice each roll into small pieces.
Roll out seemless crescent rolls.
Cut length wise to make 2 separate sections.
Spread cream cheese to cover.
Place desired amount of spinach leaves and deli ham.
Roll long way and pinch dough to close.
Bake at 400 degrees for 15-20 minutes or until golden brown.
Cut into small slices and serve.