Pimiento Cress Whirligigs Recipe
Summary
Main IngredientPimiento
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Watercress leaves | 1/4 Cup (16 tbs), chopped | |
| 1 jar (5 ounces) pimiento cheese spread | ||
| Few drops liquid red pepper seasoning | ||
| 12 slices soft white bread | ||
Directions
1. Cream butter or margarine in a small bowl; stir in the watercress. Blend the cheese spread and liquid red-pepper seasoning in a second small bowl.
2. Trim crusts from the bread. Line up 2 slices, slightly overlapping, on bread board; roll thin with a rolling pin. (Slices will stick together to make a rectangle.) Spread with 1/3 of the watercress butter.
3. Roll 2 more slices bread and spread with one-third of cheese spread. Place the cheese-topped slice on watercress-topped slice leaving about 1/2 inch uncovered on one end; starting here, roll up, jelly-roll fashion. (This makes a neatly shaped pinwheel.)
4. Repeat with the remaining bread and fillings to make 2 more rolls. Wrap each tightly in waxed paper, foil or plastic wrap. Chill at least 2 hours or overnight.
5. When ready to serve, unwrap the rolls and slice each crosswise into 10 pinwheels.
2. Trim crusts from the bread. Line up 2 slices, slightly overlapping, on bread board; roll thin with a rolling pin. (Slices will stick together to make a rectangle.) Spread with 1/3 of the watercress butter.
3. Roll 2 more slices bread and spread with one-third of cheese spread. Place the cheese-topped slice on watercress-topped slice leaving about 1/2 inch uncovered on one end; starting here, roll up, jelly-roll fashion. (This makes a neatly shaped pinwheel.)
4. Repeat with the remaining bread and fillings to make 2 more rolls. Wrap each tightly in waxed paper, foil or plastic wrap. Chill at least 2 hours or overnight.
5. When ready to serve, unwrap the rolls and slice each crosswise into 10 pinwheels.
Chef
