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Categories:Viewed: 53 - Published at: 4 years ago
Ingredients
- 4 to 4-1/2 c. All-Purpose Flour, divided
- 2 Tbsp. Sugar
- 1 pkg. (1/4 oz.) active Dry Yeast
- 1-1/4 tsp. Salt
- 3/4 c. Warm Tomato Juice (120 - 130 degrees)
- 1/2 c. Warm Water (120 - 130 degrees)
- 1/4 c. Butter or Margarine
- 1 Egg
- 2 c. (8 oz.) finely shredded Sharp Cheddar Cheese
- 2 Tbsp. snipped Chives
Method
- In a mixing bowl, combine 1 c. 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; turn once to grease top.
- Cover and refrigerate for 2 hours or until doubled.
- Punch dough down. Divide in half; fold each half into a 15 x 12 inch rectangle approximately 1/8 inch thick.
- Cut into 3 inch squares.
- Place 2 inches apart on greased baking sheets.
- Make 1 inch slits in each corner of each square.
- Combine Cheese and chives; place 1 heaping teaspoon in the center of each square.
- Bring every other corner up to center, overlapping slightly to form pinwheels; press firmly. Bake at 400 for 8 - 10 minutes.
- Remove to a wire rack to cool. Yields 40 appetizers.
