Pimento Cheese Pinwheels Recipes

Steps:

• Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined. Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together. Stir in the pimentos and dill, then season with salt.
• Refrigerate the pimento cheese for at least 2 hours before serving with crackers and olives.

Steps:

• PREHEAT OVEN TO 400 F. GREASE MUFFIN PANS. I NEED TWO PANS AS I COME OUT WITH 17 SLICES.
• LIGHTLY FLOUR A FLAT COOKIE SHEET AND THE ROLLING PIN. PLACE THE BISCUITS IN 2 ROWS OF 5 IN MIDDLE OF COOKIE SHEET. ROLL OUT THE DOUGH AND CLOSE ANY SPACES BETWEEN THEM. KEEP FLOUR ON YOUR ROLLING PIN.
• SPREAD THE PIMENTO CHEESE OVER THE DOUGH. START AT ONE SIDE AND ROLL THE DOUGH AS IF YOU ARE MAKING CINNAMON ROLLS.
• CUT THE ROLL INTO 1 INCH SLICES. I GOT 17 SLICES. PLACE IN THE MUFFIN PAN BAKE ABOUT 10 -14 MINUTES.

Steps:

• Heat oven to 375ºF.
• Beat all ingredients except crescent dough with mixer until blended.
• Unroll dough onto work surface; firmly press perforations and seams together to form 12x8-inch rectangle. Spread with cream cheese mixture; roll up, starting at one long side. Cut into 16 slices. Place. 2 inches apart, on baking sheet sprayed with cooking spray.
• Bake 13 to 15 min. or until golden brown. Serve warm.