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.
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
Prepare and cook cornbread and crumble.
Mix with sour cream and spinach. Fill and roll ham slices.
Pour cheese sauce over ham rolls in baking dish. Bake at 350\u00b0, covered, 30 minutes.
Uncover and bake 5 to 10 minutes. Serve with fruit and rolls.
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.
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
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.
Cut rolls in half (crossways).
Cook butter, mustard, poppy seed and Worcestershire sauce with onion until tender.
Layer ham and cheese between rolls.
Drizzle onion mixture over top of rolls.
Bake at 350\u00b0 until rolls are brown.
Mix butter, poppy seed, onions and mustard.
Slice dinner rolls.
Remove tops of rolls.
Spread butter mixture on both sides (top and bottom) of rolls.
Place cheese and ham on bottom layer of rolls.
Top with top layer of rolls.
If there is any of the butter mixture left in bowl, brush on top of rolls.
Heat at 325\u00b0 until cheese melts.
Slice section of rolls while warm.
Slice rolls lengthwise through center of entire package. Do not break apart. Layer ham and cheese between layers of rolls. Place top section on top. Mix remaining ingredients and pour over roll. Leave uncovered until margarine sets, then cover. Bake, covered, for 15 minutes at 350\u00b0. Rolls can be refrigerated 24 hours or frozen until ready for baking.