Summer is almost here! What are you going to do to keep those kids busy? Here's an idea to give them something to do and feed them at the same time. Dianna of Whatever DeeDee Wants show...
Hi! It's me, Dianna from Whatever DeeDee Wants. I am excited to be sharing another Rhodes recipe with you today. I am going to show you how to make Double Cheese Pinwheels. They would be a fun appetizer for your next barbecue. They are easy to make, they taste delicious and kids love them. Lets get started. Here's what you need:
8 Rhodes Dinner Rolls, thawed to room temperature, 1 tablespoon melted butter, 1/4 cup grated parmesan cheese, 1/4 cup grated sharp cheddar cheese, and 1/2 teaspoon dill weed.
Combine the dill weed and both cheeses in a small bowl and set aside.
Flatten each roll into a 4 inch square. Place each square on a baking sheet and brush with melted butter. Sprinkle cheese mixture over butter.
With a pizza cutter, make diagonal cuts from each corner to within 1/2 inch of the center.
Fold alternating corners to the center, overlapping slightly.
Insert toothpick in the center of each pinwheel. This will ensure the pinwheels won't unfold while they bake.
Double Cheese PinwheelsServings: 4 | Skills: Intermediate | Prep Time: 10 min (not including thaw time) | Bake Time: 10-15 min
Two kinds of cheese are combined to flavor these fun rolls. They are sure to be a hit with the kids.Double Cheese Pinwheels
8 Rhodes Yeast Dinner Rolls, thawed to room temperature
1 tablespoon butter, melted
1/4 cup grated Parmesan cheese
1/4 cup grated sharp cheddar cheese
1/2 teaspoon dill weed
Flatten each roll into a 4-inch square. Brush each one with melted butter and place on a large sprayed baking sheet.
In a small bowl, combine cheeses and dill. Divide cheese mixture equally between the 8 squares and sprinkle over butter. Make diagonal cuts from each corner to within 1/2-inch of center. Fold alternating corners to center, overlapping slightly. Insert toothpick in center of each pinwheel to hold points down.
Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes or until golden brown.