Chive Pinwheel Rolls Recipes

Steps:

• Preheat oven to 375°. Unroll crescent dough on a lightly floured surface; press perforations to seal. Roll into a 14x10-in. rectangle., Spread sausage to within 1/2 in. of edges. Sprinkle with chives. Roll up carefully jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place 1 in. apart in an ungreased 15x10x1-in. pan., Bake until golden brown and sausage is cooked through, 12-16 minutes.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease.
• Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge; wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll; wrap. Refrigerate rolls at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet.
• Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-in. rectangle. Brush with melted butter; sprinkle the cheese, parsley, garlic and oregano to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls. , Place rolls cut side up in a 13x9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack.

Steps:

• Sift flour and garlic salt into bowl.
• Rub in butter till looks like breadcrumbs.
• Add cheese and chives.
• Stir in enough milk and water to make a sticky dough.
• Turn dough onto lightly floured surface.
• Knead till smooth.
• Shape into 4 portions in a bread roll shape.
• Cut 3 slits across top.
• Place on greased oven tray.
• Brush top of rolls with egg yolk.
• Cook at 190 degrees celsius /375 degrees fahrenheit.
• Cook for 20 - 25 minutes till lightly browned and cooked through.

Steps:

• Spread each ham slice with 1/4 cup of the cream cheese, spreading cream cheese to completely cover each ham slice. Sprinkle each with 1 tsp. of the chives.
• Roll up tightly, beginning at short end. Wrap tightly in plastic wrap. Refrigerate at least 2 hours.
• Cut each roll crosswise into 10 slices. Place 1 slice on each cracker.

Steps:

• In a bowl, beat cream cheese and milk until smooth; stir in the peppers, olives and dressing mix. Spread over tortillas. Roll up jelly-roll style; wrap tightly in plastic wrap. , Refrigerate for 2 hours or until firm. Just before serving, cut into 1-in. pieces.