Peggis Cream Cheese Jalapeno Roll Ups Recipes

Steps:

• In a large bowl, dissolve yeast and sugar in warm milk. Add the eggs, salt and 4 cups flour. Beat on medium speed for 3 minutes. Add cheese and jalapeno. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a roll. Place 3-in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Combine egg and water; brush over rolls. Bake at 375° for 16-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Steps:

• Mix all items together.
• spread a thin layer on tortillas.
• When you spread across the Tortillas make sure that you leave two edges with out the spread (each end of the roll).
• They will be cut off as waste since they will not lay flat.
• Roll up, Cover and chill over night or at least for 1.
• 5 hours.
• After chilled slice about 1/2 inch size.
• ***If you add to much salsa and it is to Spicy, just add in some more sour cream, not Cream Cheese.
• ***I also tend to use almost a cup more Cheddar Cheese.
• ***I tend not to use the Olives or Chives but everything else.
• ***On the season salt 1Tsp will do just fine.

Steps:

• In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
• Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
• Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
• In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.

Steps:

• 1. To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough. I use my bread machine to mix it. Set it on the dough setting. After is has mixed about 7 minutes, I check it to see if I need to add a touch more water or flour.
• 2. If not using a bread machine, proof the yeast first & place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about an hour & a half, until it's almost doubled in size.
• 3. Turn the dough out onto a lightly floured surface,knead it 5 or 6 times to sorta form a flat loaf. Take your bench knife & cut it into , up to 1 dozen rolls. This depends on how big you want them. I fit 9 nicely into a dark deep dish pie plate, so that's what I make out of them.
• 4. Take each piece of dough & shape into balls that are smooth on top by bringing sides down &tucking them underneath, pinching together on the bottom.
• 5. Spray dark colored pie plate with pan spray , generously. Before placing the roll in pan,rub the top of the roll in the pan coating spray to coat the top of roll. Next, place roll, seam side down , in the pie plate. Repeat for all rolls. Do not crowd rolls. You just want them barely touching when you put them in, as they will rise & expand. If too crowded, they will not cook properly.
• 6. Cover with tea towel, and let rise until the buns have doubled in size. At the start of the rising, I preheat oven to 325° & set the rolls on top of the stove toward the back where the heat vents out. Only takes about 20-30 minutes to get to size.
• 7. When ready to bake, mix 1 egg with 2 Tablespoons cold water. Take a pastry brush or a new, cheap wooden handled paint drush with not so thick bristles & gently brush the tops of rolls with egg wash.
• 8. Place in oven on middle rack & bake 20-25 minutes, or until golden brown.
• 9. Remove from oven gently & place the pie plate on cooling rack & allow to rest at least 10 minutes before serving.

Steps:

• In a medium sized bowl soften cream cheese to room temperature.
• Add to the cream cheese, the jalapenos, deli meat and onion mixing thoroughly.
• Spread mixture onto tortillas, then roll them up and then slice.
• Refrigerate until ready to serve.

Steps:

• The cream cheese should be softened. If it is not put it in a microwaveable bowl and microwave for 1 minute. Stir after a minute and microwave for 30 seconds more.
• Add the ranch dressing mix and stir.
• Drain the olives and jalapenos.
• Chop the carrots, jalapeno and olives using a food processor or knife until they are finely diced.
• Add to the cream cheese mixture and mix thoroughly.
• Trim the rounded edges off the tortillas making them square.
• Lay some plastic wrap on the counter and place the tortilla on it.
• Spread the cream cheese mixture on the tortilla to an even thickness. It should be about 1/8 of an inch or so. Roll the tortilla up and wrap it in the plastic wrap.
• Gently squeeze the tortilla to even out the distribution of the cream cheese.
• Continue until all the mixture is used.
• Put the rolled up tortillas in the refrigerator for a couple of hours.
• When ready to serve remove the plastic and slice the rollups into 1/2 inch rolls. Serve with Salsa.