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Roquefort Pinwheels Recipe

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This recipe for Roquefort Pinwheels, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gil and Jeanne Slater
Added: Tuesday, September 18, 2007


1 sheet frozen puff pastry. (1/2 a 17.25 ounce package)
2 ounces Roquefort blue cheese
2 ounces cream cheese
Sour cream.
1 large egg, lightly beaten with 1 tsp cold water

NOTE: Have used Hot Pepper Cheddar, Cream Cheese and a little sour cream to soften. Topped with grated Parmesan.

Preheat oven to 400 F.
Butter an 8 or 9 inch baking dish.
Mix Roquefort, cream cheese and enough sour cream to
make a thick but spreadable mixture.
Open the sheet of puff pastry on a floured board, and flatten
with a rolling pin. The thinner you get the pastry the better..
Spread the cheese mixture on the pastry, leaving an inch
wide boarder all around.
Roll the pastry up, moisten the top edge and seal the roll.
Cut.. into 1/2 inch thick slices. (12 to 14)
Place the rounds into the prepared baking dish, brush with
the egg mixture.
Bake until puffed and golden brown - really golden brown.

Number Of Servings:
Number Of Servings:
12 to 14
Preparation Time:
Preparation Time:
1/2 hour




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