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.
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.
Split package of rolls lengthwise.
(There should be a top and bottom layer.)
Combine minced onion, poppy seed, garlic powder and butter.
Spread butter mixture on bottom layer of rolls. Layer cheese, ham and another layer of cheese.
Replace top layer of rolls.
Bake at 350\u00b0 until cheese melts.
(You may want to cover rolls with foil after baking to keep soft.)
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.
Mix the last 5 ingredients.
This will make a paste.
Split entire package of rolls at once, lengthwise.
You should have a bottom and top, like a sandwich.
Leave the bottom half in the aluminum pan.
Spread 1/3 of the paste on the bottom half of rolls. Top with 1/3 of chopped ham and 1/3 of cheese.
Do the same with the other 2 packages of rolls.
You can cover and freeze for later use.
Mix all ingredients. Cut the rolls in half like for sandwiches. Spread the mixture on the rolls. Cut or tear the ham and cheese into pieces to fit the roll and place a piece of ham and a piece of cheese on each roll. Warm the rolls just until the cheese melts.
Melt margarine.
Add poppy seed, Worcestershire sauce, mustard and onion flakes.
Split rolls in half horizontally and place bottom layers back in tinfoil pans.
Alternate layers of ham and layers of cheese.
Cover with top layer of rolls.
Make servings by cutting between rolls.
Drizzle mixture over rolls.
Bake 15 minutes at 350\u00b0 or may be wrapped and frozen and cooked later. Great for party finger food or showers!
ozzarella or any semi-soft cheese (also roughly cut to make
Mix first five ingredients.
Cut whole package of rolls lengthwise.
Put bottom on cookie sheet and spread with half of mixture.
Put layer of ham and layer of cheese on rolls.
Shred rest of mixture on this.
Place top of rolls on this and bake 10 to 12 minutes at 400\u00b0.
Unroll 1 can of crescent rolls into the bottom of a 13 x 9-inch pan.
Do not press seams together.
Mix cream cheese with 1 cup sugar and vanilla and spread over rolls.
Place second can of rolls over top.
Pour melted margarine on top.
Then pour on mixture of 1/4 cup sugar and cinnamon.
Bake for 30 minutes at 350\u00b0.
Mix margarine, mustard, poppy seed, Worcestershire sauce and onion together in bowl.
Split rolls in half.
Spread mixture on bottom half of rolls and lay them back in foil tray.
Layer the ham and Swiss cheese and replace the top of the rolls.
Spread mixture on the top.
Cut rolls into individuals.
Wrap foil around them and cook in 350\u00b0 oven until cheese melts (15 to 20 minutes).
Mix together in a small heated saucepan the margarine, mustard, poppy seed, Worcestershire sauce and onion. Brush this mixture on bottom half of the rolls.
Sprinkle the ham and cheese over mixture. Add the top half of the rolls.
Bake at 350\u00b0 until cheese is melted (20 to 25 minutes) with foil on top.
Melt margarine.
Add mustard, poppy seed, salt and chopped onion.
Mix well.
Slice through rolls.
Put slice of ham and slice of cheese.
Put half of rolls on.
Pour mixture over rolls and bake for 15 minutes.
r mix up a batch of your own best dressing and
Slice rolls in halves; put ham and cheese on them and replace the top. Bring margarine, mustard and Worcestershire sauce to a boil. Pour over top of rolls; cover with foil and put in a warm oven for about 20 minutes.
Heat oven to 375\u00b0.
Separate dough in 8 triangles.
Stretch each slightly.
Place 3 slices of pepperoni, slightly overlapping, on center of each triangle.
Top each with 1 tablespoon of cheese. Roll up.
Place rolls, point side down, on ungreased cookie sheet.
Brush rolls with beaten egg.
Bake at 350\u00b0 for 10 to 14 minutes.
Soak onions in hot water until soft, drain.
Mix sauce, poppy seeds, mustard and onions together.
Melt margarine and brush on inside of split rolls.
Spread poppy seed mixture on inside of rolls.
Add ham and cheese.
Put tops on rolls and brush margarine. Cover with aluminum foil and bake at 400\u00b0 for 10 minutes.
Serve hot.
Trim the edges of the bread and set aside
Preheat oven to 400\u00b0.
Cut rolls in half (do not pull apart). Mix by hand in bowl butter, poppy seed, mustard, Worcestershire sauce and onion until creamy.
Spread the mixture evenly on all 4 halves of the rolls.
Put ham and cheese on the bottom until all are covered.
Put tops back on.
Put in oven until cheese is melted, then cool and cut into squares.
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