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
verly salty brine. Drain the cheese and shred it on the
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.
/3 cup of the cheese and chopped rosemary and season
Blend together cottage cheese, margarine, flour & salt (I often
Mix all ingredients and spread lightly on tortilla.
Roll the tortilla tightly.
Place rolls on plate and cover with plastic wrap.
Chill in refrigerator overnight.
Slice and serve.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
br>Without separating the rolls, slice the rolls horizontally. Spread the butter
Slice tea rolls lengthwise, forming 2 layers.
Return bottom layer to the pan.
Layer with ham and Swiss cheese.
Cover with top layer of rolls.
Melt margarine and add poppy seed, Worcestershire sauce and mustard.
Whisk until blended.
Pour 1/2 of this mixture over each pan of rolls.
Wrap rolls in tin foil. Bake 10 minutes in 400\u00b0 oven.
Fold foil back and continue baking for 5 more minutes to brown tops of the rolls.
Rolls may be refrigerated or frozen prior to baking, if desired.
acon and 3 oz Cheddar cheese. Starting from long edge, roll
lace the bacon, onion, and cheese in the bottom if the
Mix first 5 ingredients.
Slice ham and cheese into long strips to fit each row of rolls.
Halve rows, a row at a time, and place ham and cheese strips inside rolls.
Pour mixture over rolls and bake 10 to 15 minutes at 350\u00b0 until cheese is thoroughly melted.
Separate dinner rolls top from bottom with knife.
Pour melted butter on the inside of rolls.
On bottom halves of rolls, spread on mustard, cheese, ham, cheese, mustard and garlic salt.
Cover and place in 350\u00b0 oven until cheese is melted.
Do not break rolls apart -- but, slice lengthwise through center.
Layer ham and cheese between sliced rolls.
Replace top rolls and put rolls back in foil tray.
Mix remaining ingredients and pour over rolls.
Leave uncovered until butter sets, then cover with foil.
Bake covered for 13 minutes at 350\u00b0.
Yields:
48.
Do not break rolls apart but slice lengthwise through center. Layer ham and cheese between layers of bread.
Replace rolls in foil tray.
Mix remaining ingredients and pour over rolls.
Leave uncovered until butter sets; cover with foil.
Bake, covered, 15 minutes at 350\u00b0.
Rolls can be refrigerated 24 hours or frozen until ready for baking.
After baking, cut into pieces.
Makes 24 servings.
Mix margarine,
mustard, Worcestershire sauce and poppy seed. Spread on top inside of rolls.
On bottom half of rolls layer with cheese, then
ham and then cheese again.
Put rolls back together and on top of roll spread on some of the remaining butter mixture. Cover
with
foil
and bake at 275\u00b0 until cheese melts.
Serves 20 rolls.