Cherry Bread Rolls Recipe
Ingredients
| Cream cheese | 1 | |
| 2 tablespoons very finely chopped maraschino cherries | ||
| 2 tablespoons maraschino-cherry syrup | ||
| Toasted slivered almonds | 2 Tablespoon, finely chopped | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| White bread | 1 | |
Directions
1 Soften cream cheese in a medium-size bowl; blend in cherries, syrup and almonds. Soften butter or margarine until easy to spread in a small bowl.
2 Trim crusts from loaf of bread, then slice bread lengthwise into 8 thin slices. Cover with damp towel let stand 10 minutes.
3 Spread slices, 1 at a time, with about 2 tablespoons softened butter or margarine, then about 2 tablespoons cheese mixture. Starting at end, roll up, jelly-roll style. Wrap tightly in wax paper, foil or transparent wrap. Chill at least 2 hours, or overnight.
4 To serve, unwrap and slice each roll cross wise into 8 or 9 slices.
2 Trim crusts from loaf of bread, then slice bread lengthwise into 8 thin slices. Cover with damp towel let stand 10 minutes.
3 Spread slices, 1 at a time, with about 2 tablespoons softened butter or margarine, then about 2 tablespoons cheese mixture. Starting at end, roll up, jelly-roll style. Wrap tightly in wax paper, foil or transparent wrap. Chill at least 2 hours, or overnight.
4 To serve, unwrap and slice each roll cross wise into 8 or 9 slices.
Chef
