NOTE: This recipe can be prepared in two
Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
Separate egg yolk from egg white. Set white aside. Blend together egg, softened cream cheese, sugar, lemon juice and vanilla. Mix well. Grease a cookie sheet with margarine. Spread 1/2 of 1 package of rolls on one side of the sheet. Do the same with the second half. Spread cheese filling over the 2 crescent roll layers. Top this with the other package of rolls and pinch the top and bottom layers together. Beat egg white and brush on top of the 2 cheese rolls. Bake at 350\u00b0 for 25 to 30 minutes. Dust with powdered sugar.
Combine
all
cheeses
with salad dressing, mixing well. Then add
remaining
ingredients,
mixing well, then roll into rolls. On
wax paper put paprika.
Then roll cheese rolls over paprika and roll up on same paper.
Keep in refrigerator until cold,
then slice.
It
is
better to leave it in refrigerator overnight.
Add garlic salt and butter to water as it comes to a boil. Slowly add grits, chopped cheese rolls, eggs and paprika.
Stir slowly until ready.
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
Empty all the Spaghetti'Os onto a plate.
Microwave for 1 minute.
Place Vienna sausages evenly spaced in the Spaghetti'Os.
Microwave another 30 seconds.
Add easy cheese as desired.
Grease hands and make rolls the same way as for yeast rolls. Place a piece of pepperoni (about 1 inch) wrapped in 1/2 slice American cheese in the center of each roll and wrap the dough around it, sealing edges.
(Hands dipped in flour make rolling and sealing the dough easier.)
Let rise to double in size and bake the same as yeast rolls (350\u00b0).
verly salty brine. Drain the cheese and shred it on the
br>Without separating the rolls, slice the rolls horizontally. Spread the butter
Spray a large Bundt pan with Pam.
Put rolls in pan and sprinkle other ingredients over the top.
Let set overnight in uncovered pan.
In the morning, bake at 375\u00b0 for 25 minutes. Invert on large plate.
Serves 12.
Easy recipe for kids.
Thaw rolls.
Preheat oven to 350\u00b0F.
Press 2 rolls together to make a 5 inch circle.
Cut cheese into 12 1-inch cubes.
In center of each circle place 1 cube of cheese and 2 Tbls of chili.
Pull all edges to the top and pinch together; place in sprayed muffin pan.
Sprinkle with shredded cheese, cover, let rise 15 minutes.
Bake for 20 minutes.
Unroll 2 pkgs.
Crescent rolls onto a cookie sheet, pinch edges together.
Mix cream cheese, sugar and vanilla; spread over rolls.
Unroll crescent rolls cut into strips, lace on top of cream cheese mixture.
Melt butter pour on top of crescent rolls.
Sprinkle cinnamon and sugar on top.
Bake 350 degrees for 30 minutes.
mix together cauliflower, broccoli, onion, cheese, crumbled bacon and tomatoes. Add
Prepare biscuit dough rolling dough into rectangle, about 1/4 inch thick.
Brush with melted butter.
Combine sugar and cinnamon.
Sprinkle over dough. Roll dough up (jelly roll fashion) beginning with long side.
Slice dough into 1/2 inch slices. Place rolls into lightly greased 9 inch round cake pan.
Bake 18-20 minutes in preheated 425 degree oven. Drizzle with confectioners sugar icing. Makes 16-18 rolls.
/3 cup of the cheese and chopped rosemary and season
pat out one package crescent rolls.
Pinch together perforations.
Spray a 9 x 13 glass pan with butter flavored cooking spray. Roll out 1 can of crescent rolls in the bottom of the pan.
Soften cream cheese in microwave for 45 seconds.
Mix cream cheese, sugar and milk with mixer until smooth.
Spread mixture onto crescent rolls.
Top with second can of crescent rolls.
Bake for 30 minutes at 350 degrees.
Cool for 5 minutes and serve warm.
Pat 1 package of crescent rolls in an ungreased jelly roll pan (15 x 17-inch).
Seal the cracks in the dough.
Beat remaining ingredients until smooth and spread over crescent dough in pan. Roll other package of crescent rolls to fit pan and use it to cover the cream cheese mixture.
(If dough sticks, use a little flour as you would when rolling pie dough.)
Spread 1 can of rolls in bottom of 9 x 13-inch pan.
Pinch together so there are no spaces.
Cream sugar, vanilla, lemon juice, cream cheese and egg yolk together.
Pour into pan and spread evenly.
Spread remaining can of rolls on top of mixture, pinching together.
Beat egg white and brush on top.
Bake at 350\u00b0 for approximately 15 minutes or until golden brown.
Chill and cut into squares.