Herbed Cheese Pinwheel Canapes Recipe
Ingredients
| 1 8-ounce package Cream Cheese, softened | ||
| Parsley | 2 Tablespoon, chopped | |
| Lemon juice | 2 Teaspoon | |
| Dried basil leaves | 1/2 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| 1 1-pound unsliced whole-wheat bread loaf, crusts trimmed Soft PARKAY Margarine | ||
| Pecans | 1/4 Cup (16 tbs), finley chopped | |
| Sesame seed | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
Directions
Combine cream cheese, parsley, juice and seasonings, mixing until well blended.
Slice bread lengthwise into 1/2-inch slices.
Roll each slice to 1/4 inch thickness.
Evenly spread each bread slice with cream cheese mixture; roll up, starting at narrow end.
Spread bread rolls with margarine, excluding ends.
In small skillet, combine remaining ingredients; cook 3 minutes or until Worcestershire sauce evaporates.
Cool.
Coat bread rolls with pecan mixture.
Cover; chill at least 30 minutes.
Cut each bread roll crosswise into 1/2-inch slices.
Slice bread lengthwise into 1/2-inch slices.
Roll each slice to 1/4 inch thickness.
Evenly spread each bread slice with cream cheese mixture; roll up, starting at narrow end.
Spread bread rolls with margarine, excluding ends.
In small skillet, combine remaining ingredients; cook 3 minutes or until Worcestershire sauce evaporates.
Cool.
Coat bread rolls with pecan mixture.
Cover; chill at least 30 minutes.
Cut each bread roll crosswise into 1/2-inch slices.
Chef
