Cheesy Pimiento Swirls Recipes

Steps:

• Combine the Cheddar, pimientos, cream cheese, mayonnaise, cayenne, scallions and 1/4 teaspoon salt in a large bowl. Use a potato masher to mash the ingredients together to make a cohesive spread.
• Lay the tortillas out on a work surface and evenly spread one-third of the cheese mixture on each, leaving a 1-inch border along the edge. Top each with 1 1/2 cups of the arugula. Roll the tortillas tightly, tucking the arugula in as you go. Lay the wraps on a platter seam-side down and refrigerate until firm, at least 1 hour.
• Transfer the wraps to a cutting board. Trim off the edges, then use a serrated knife to carefully cut them into 1-inch rounds. Arrange the pinwheels on a platter and serve immediately or cover with plastic wrap and refrigerate for up to 4 hours.

Steps:

• In a large bowl, combine first 5 ingredients. Add cheeses and stir to combine. Refrigerate, covered, at least 1 hour.

Steps:

• Toss flour, baking powder, salt and paprika to blend.
• Cut in shortening until mixture is like cornmeal.
• Add milk, stir to make firm dough.
• Knead on floured board for 30 seconds.
• Roll out in sheet 8"x12", sprinkle with grated cheese and chopped pimento.
• Roll like jelly roll, cut into 8 slices, flatten a bit.
• Bake at 450 F for about 25 minutes or until golden brown.