Post by mandie68 on Apr 1, 2008 8:30:20 GMT -5
Sweet Onion Pinwheels
1/2 cup chopped sweet or red onions
1/4 cup shredded Italian cheese blend (1 oz)
2 Tablespoons cream cheese, softened
1 Tablespoon mayonnaise or salad dressing
1 can (8 oz) refrigerated crescent rounds
2 teaspoons chopped fresh chives
1. Heat oven to 375 degrees F. Lightly spray cookie sheet with cooking spray. Mix onions, cheeses and mayonnaise until well blended and soft.
2. Unroll dough on work surface, but do not separate. Firmly press perforations to seal. Spread cheese mixture evenly over dough. Starting with 1 short side, roll up rectangle: pink edges to seal. Cut roll into 16 slices (about 3/4" wide). Place cut side down on cookie sheet. Sprinkle with chives.
3. Bake 12-15 minutes or until golden brown. Immediately remove from cookie sheet; cool 3 minutes. Serve warm.
*** Store fresh chives in a glass of water in the refrigerator up to a week. Use a kitchen scissors to snip them into the desired length.
1/2 cup chopped sweet or red onions
1/4 cup shredded Italian cheese blend (1 oz)
2 Tablespoons cream cheese, softened
1 Tablespoon mayonnaise or salad dressing
1 can (8 oz) refrigerated crescent rounds
2 teaspoons chopped fresh chives
1. Heat oven to 375 degrees F. Lightly spray cookie sheet with cooking spray. Mix onions, cheeses and mayonnaise until well blended and soft.
2. Unroll dough on work surface, but do not separate. Firmly press perforations to seal. Spread cheese mixture evenly over dough. Starting with 1 short side, roll up rectangle: pink edges to seal. Cut roll into 16 slices (about 3/4" wide). Place cut side down on cookie sheet. Sprinkle with chives.
3. Bake 12-15 minutes or until golden brown. Immediately remove from cookie sheet; cool 3 minutes. Serve warm.
*** Store fresh chives in a glass of water in the refrigerator up to a week. Use a kitchen scissors to snip them into the desired length.