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TOMATO-CHEESE PINWHEELS




Source of Recipe


Taste of Home


Recipe Link:

List of Ingredients






4-41/2 cups all-purpose flourm devided

2 Tbls. Sugar

1 pkg. Active dry yeast

1 ¼ tsp. Salt

1/2 cup warm weater (120-130º)

¾ cup warm tomato juice (120-130º)

¼ cup butter, or margarine

1 egg

2 cups sharp cheddar cheese, finely shredded

2 Tbls. Chives, finely chopped



Recipe



Preheat oven to 400º/

In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add tomato juice, water and butter, beat for 2 minutes on medium speed. Add egg and enough remaining flour to form a soft dough; place in a greased bowl, turning once to grease the top. Cover and refrigerate for 2 hours until dough doubles in bulk. Punch dough down and divide in half, roll each half into 15” x 12” rectangle approximately ½” thick. Cut into 3” squares and place about 2” apart on greased baking sheet. Make 1” slits in each corner of squares; combine cheese and chives and place 1 heaping tsp. In center of each square. Bring every other corner up to center, meeting other corners, press firmly to form pinwheel. Bake for 8-10 minutes, cool on wire racks. Makes 40 pinwheels.

NOTE: If these directions are confusing to you, try practicing by making a 'pinwheel' with a square piece of paper...that's what I did!