Mexican Swirls Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Mix package | 1 | |
| 1 slightly beaten egg | ||
| Salt | 1/2 Teaspoon | |
| Celery seed | 1/2 Teaspoon | |
| Pimiento | 2 Tablespoon, chopped | |
| 2 cups shredded sharp process American cheese | ||
| Dash coarse black pepper | ||
Directions
Prepare dough and let rise as directed on the hot-roll-mix package.
Meanwhile, combine remaining ingredients.
Divide dough into two parts.
On lightly floured surface, roll each to a 12x9-inch rectangle.
Spread dough with filling.
Starting at long side, roll each up as for jellyroll.
Seal edges.
Cut in 1-inch slices.
Place cut side down in well-greased muffin cups (about 2 3/4-inch diameter).
Cover; let rise till almost double (30 to 40 minutes).
Bake in hot oven (400°) 15 minutes or till done.
Meanwhile, combine remaining ingredients.
Divide dough into two parts.
On lightly floured surface, roll each to a 12x9-inch rectangle.
Spread dough with filling.
Starting at long side, roll each up as for jellyroll.
Seal edges.
Cut in 1-inch slices.
Place cut side down in well-greased muffin cups (about 2 3/4-inch diameter).
Cover; let rise till almost double (30 to 40 minutes).
Bake in hot oven (400°) 15 minutes or till done.
Chef
