Three Cheese Spirals Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, breaking meat into crumbles; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes. , Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture., Arrange shells in a greased shallow 3-qt. or 13x9-in. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, 3-5 minutes longer. Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Steps:

• Cook pasta according to package directions. Meanwhile, in a blender, combine the egg, sour cream and cottage cheese; cover and process until smooth. Transfer to a large bowl; add American and cheddar cheeses. Drain pasta; stir into cheese mixture until evenly coated. , Transfer to a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 15 minutes; stir. Bake 15-20 minutes longer or until bubbly and edges begin to brown.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Unroll crescent roll dough on the prepared baking sheet. Spread butter over dough and sprinkle with Cheddar cheese and green onion. Season with garlic powder.
• Roll dough back to its original shape. Cut dough with a sharp knife into 8 even slices. Arrange slices cut-side up on the baking sheet about 1 inch apart.
• Bake in the preheated oven until golden brown, 9 to 12 minutes.

Steps:

• Make the Basic Dinner-Roll Dough, using the Parmesan as the mix-in. Let rise as directed.
• Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface and divide in half. Roll or stretch each half into a 12-inch round, about 1/4 inch thick. Brush each round with some of the beaten egg and sprinkle with the Havarti and Cheddar, leaving a 1-inch border. Lightly press on the cheese to ensure it sticks.
• Cut each round into 12 wedges with a pizza cutter or chef's knife. Starting from the wide ends, roll up each wedge. Place the rolls on the prepared baking sheets, bending the ends slightly to create a crescent. Loosely cover with plastic wrap; let stand until puffy, about 45 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Combine the sesame seeds, poppy seeds and salt in a small bowl. Brush the crescents with the remaining beaten egg and sprinkle with the seed mixture. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
• Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes.
• Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour.
• Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.

Steps:

• Combine cream cheese, Cheddar cheese, chiles, green onions, bell pepper and olives in medium bowl.
• Spread 1/2 cup cheese mixture over each tortilla; roll up.
• Wrap each roll in plastic wrap; refrigerate for 1 hour.
• Remove plastic wrap; slice each roll into six 3/4 inch pieces.
• Serve with salsa for dipping.

Steps:

• Take off crusts from white bread.
• Take 2 slices, and lay one above (not on top) the other overlapping the edge by about half an inch.
• Roll out well with a rolling pin to seal and flatten.
• You should have a long piece now.
• Spread with flavoured cream cheese right to the edges, and lay on a spinach/shard leaf Roll up tightly and leave in the fridge overnight.
• Remove from fridge- Cut the roll into inch slices, push a pick through (optional) and lay decoratively on a platter.