CREAM CHEESE ROLLS
Make and share this Cream Cheese Rolls recipe from Food.com.
Provided by MarieRynr
Categories Breads
Time 9h20m
Yield 4 dozen
Number Of Ingredients 16
Steps:
- Combine sour cream, sugar, butter and salt in a saucepan.
- Cook over medium heat until butter melts, stirring occasionally.
- Let cool to 105*F to 115*F.
- Dissolve yeast in warm water in a large bowl.
- Let stand 5 minutes.
- Stir in the sour cream mixture and eggs.
- Gradually stir in enough flour to make a soft dough.
- Dough will be sticky.
- Cover tightly and chill 8 hours.
- Divide dough into 4 equal portions.
- Working with 1 portion at a time, turn dough onto a floured surface, knead 4 or 5 times.
- Roll 1 portion of dough into a 12 by 8 inch rectangle.
- Spread one fourth of the filling over rectangle, leaving a 1/2 inch margin around edges.
- Carefully roll up dough, jellyroll fashion, starting at long side.
- Firmly pinch seam to seal.
- Cut roll into 1 inch slices, place slices 2 inches apart on a greased baking sheet.
- Repeat procedure with remaining dough and filling.
- Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour, until doubled in bulk.
- Bake 375*F for 15 to 20 minutes, or until lightly browned.
- Remove to wire racks, and drizzle with glaze while still warm.
- For filling: combine all ingredients in a large bowl and beat at high speed until well blended.
- For Glaze: combine all ingredients in a bowl, stirring until smooth.
MINI CREAM CHEESE ROLLS
Make and share this Mini Cream Cheese Rolls recipe from Food.com.
Provided by BandJsGranny
Categories Breakfast
Time 30m
Yield 48 rolls, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Unroll crescent rolls and seperate to form 8 rectangles; press perforations to seal.
- Stir together cream cheese, sugar, and lemon juice. Spread cream cheese mixture evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end.
- Gently cut each log into 6 (1 inch) slices using a serrated knife.
- Place rolls in a lightly greased 9 X 15 baking pan.
- Bake @ 375 degrees for 15 minutes or until lughtly browned.
- Meanwhile, combine powdered sugar, milk, and vanilla to form glaze. Drizzle glaze over warm rolls.
MINI CHEESE BALLS
Provided by Food Network Kitchen
Categories appetizer
Time 4h
Yield 24 1-inch balls
Number Of Ingredients 0
Steps:
- Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.
MINI CHEESE BALLS
These mini cheese balls are the perfect quick appetizer for any party. Roll them in toasted sesame seeds, fresh rosemary and/or paprika to add even more flavor. -J. Spivey, Ennice, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 36 cheese balls
Number Of Ingredients 4
Steps:
- In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.
Nutrition Facts : Calories 47 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 61mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MINI CUCUMBER SUSHI ROLLS
Thin cucumber slices are rolled around shredded carrot, cream cheese, and raisins for a little sushi-shaped finger food that's tied with a fresh chive.
Provided by kelcampbell
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
- Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.
Nutrition Facts : Calories 45.8 calories, Carbohydrate 3.5 g, Cholesterol 10.4 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 31.8 mg, Sugar 2.3 g
DILLY MINI CHEESE BALLS
??These mini cheese balls are perfect for any gathering, no matter what time of year it is! Kids love the cheesy, salty flavor, and adults appreciate how easy they are to make. -Carole Lanthier, Courtice, Ontario
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small mixing bowl, combine the first 6 ingredients. Shape tablespoons of cheese mixture into balls. Roll in walnuts and parsley. Cover and refrigerate for 20 minutes before serving. Serve with pretzel sticks or crackers.
Nutrition Facts : Calories 56 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 65mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SAVORY MINI CHEESE BALLS
Use PHILADELPHIA Cream Cheese to make 3 delicious cheese balls - perfect for entertaining.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 12 servings, 2 Tbsp. each
Number Of Ingredients 9
Steps:
- Cut cream cheese into 6 pieces; roll each into a ball.
- Combine sesame seed, poppy seed and half the garlic in small bowl. Mix herbs and remaining garlic in separate small bowl. Combine cranberries and nuts in third bowl.
- Roll 2 cheese balls in sesame seed mixture, 2 cheese balls in herb mixture and remaining cheese balls in nut mixture.
Nutrition Facts : Calories 120, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
JEN'S MINI HAM AND CHEESE ROLLS
This is my friend Jennifer's recipe that she uses a lot for any function that requires food. Everyone loves these so much that I asked for the recipe. The key to making these taste so good is to cook them so the cheese melts but the rolls do not get toasted. These are also good using roast beef and Havarti cheese.
Provided by My4boys
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a baking sheet with cooking spray.
- Slice each roll almost all the way through, but keeping the top attached. Arrange rolls on prepared baking sheet.
- Stir honey mustard dressing into melted butter until well blended.
- Brush butter mixture inside each roll using a pastry brush, making sure to get the top and bottom.
- Place a layer of Swiss cheese and ham into each roll.
- Close each roll and brush the top with butter mixture. Sprinkle the top of each roll with sesame seeds.
- Bake rolls in the preheated oven until cheese has melted, 5 to 6 minutes.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 33.5 g, Cholesterol 51.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 15.6 g, SaturatedFat 10.1 g, Sodium 912.7 mg, Sugar 6.2 g
MINI CHEESECAKE EGG ROLLS
See heads turn when these Mini Cheesecake Egg Rolls make their way to the table. Fill crispy wonton wrappers with creamy cheese cake and top them with powdered sugar to make these scrumptious Mini Cheesecake Egg Rolls.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings, 2 egg rolls each
Number Of Ingredients 8
Steps:
- Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Stir in chocolate chips. Refrigerate 1 hour.
- Place 1 egg roll wrapper on work surface with 1 bottom corner facing you; spoon 1 scant tablespoon cream cheese mixture into horizontal log shape on bottom third of wrapper. Lightly brush edges of wrapper with egg. Fold bottom corner of wrapper over filling, then fold in both opposite sides of wrapper and roll up burrito style to completely enclose filling. Repeat with remaining egg roll wrappers and cream cheese mixture.
- Heat oil to 375°F in medium saucepan on medium heat.
- Add egg rolls, in batches, to hot oil; cook 1 min. or until golden brown on both sides, turning after 30 sec. Drain on paper towels.
- Spoon preserves into microwaveable bowl. Microwave on HIGH 30 sec. or just until warmed.
- Sprinkle egg rolls with powdered sugar. Serve with the preserves.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.6213 g, Sugar 0 g, Protein 3 g
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