Pineapple Cheese Roll Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper.
• Combine eggs and sugar in a mixing bowl. Add carrot and pineapple.
• Mix flour, cinnamon, baking powder, and salt together in a separate bowl. Pour in egg mixture; mix until it comes together. Spread batter on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Allow to cool completely, about 30 minutes.
• Beat cream cheese, powdered sugar, and vanilla extract together in a bowl. Spread cream cheese filling evenly over the cooled cake. Sprinkle walnuts on top of filling.
• Run a spatula under the cake to loosen from the parchment paper. Grab the paper from one end and start rolling, pulling the paper away as you do. Roll up and refrigerate for 1 hour before cutting.

Steps:

• Be sure all the juice is squeezed out of the pineapple, then combine the pineapple with the cream cheese, onions, minced green pepper and seasoned salt.
• Mix well.
• Refrigerate at least 4 hours or overnight.
• Shape into a log and roll in the chopped pecans.
• Refrigerate until ready to serve.

Steps:

• In a large bowl, dissolve yeast in water. Add butter, sugar, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , For pineapple filling, combine the pineapple filling ingredients in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium. Cook and stir until thickened. Cool. In a bowl, combine cream cheese filling ingredients; mix well. , Punch dough down. Divide dough in half. On a floured surface, roll each portion into a 15x9-in. rectangle. Place on greased baking sheets. Spread the cream cheese filling lengthwise down center third of each rectangle. Spread the pineapple filling on top. , On each long side, cut 1-in. wide strips 3 in. into center. Starting at one end, fold alternately strips at an angle across filling. Seal ends. Cover and let rise for 20 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool. If desired, combine icing ingredients and drizzle over braids. Store in refrigerator.

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and 1/2 cup pecans. Place on a sheet of plastic wrap; shape into a ball. Refrigerate overnight. , Just before serving, roll cheese ball in remaining pecans. Serve with crackers.

Steps:

• In food processor blend togehter cream cheese, sugar, egg yolk, lemon juice and vanilla.
• Unfold 1 package crescent rolls. Place the two lengths together, side by side on waxed paper. Cover with another piece of waxed paper. Roll out to fit a 10″×15″ jelly roll pan (cookie sheet).
• Ease dough into ungreased pan, spreading with hands as needed to fit pan. Evenly spread cream cheese mixture over top and sprinkle with pineapple.
• Roll out remaining package of dough. Cut into strips 3/4" wide. Crisscross strips on top of cheese mixture, lattice style. Use leftover strips if desired, to form a border around pastry.
• Lightly beat egg white and brush over top. Bake at 350 for 25-30minutes or until golden. Cool 30 minutes.