Servings
18
Recipe by
House of Yumm
Image provided by
House of Yumm
Ingredients
| 16 oz. | Borden® Shredded Cheese (Triple Cheddar, or any mix of Sharp, Mild, or Monterey Jack) |
| 4 oz. | softened cream cheese |
| ⅓ cup | mayonnaise |
| 4 oz. | diced pimentos (drained) |
| ½ tsp. | salt |
| ¼ tsp. | black ground pepper |
| 1 | large egg |
| 2 tbsp. | water |
| 2 sheets | puff pastry (thawed) |
Steps
| 1 |
COMBINE
the shredded cheese with the softened cream cheese and mayonnaise in a medium size bowl. Stir together to create a consistent texture.
|
| 2 |
ADD
the diced pimentos, salt, and pepper, and stir.
|
| 3 |
ADD
the egg and water in a small bowl. Whisk to combine.
|
| 4 |
BRUSH
the egg wash over the top of the puff pastry. Spoon pimento cheese mixture on top. Spread it out into a consistent layer.
|
| 5 |
ROLL
the puff pastry carefully to create a roll. Gently slice the roll into 1-inch long sections using a sharp knife.
|
| 6 |
LAY
rolls onto a baking sheet lined with a silicone baking mat or foil. Make sure to not crowd the rolls or they will stick to each other while baking.
|
| 7 |
BAKE
for 20 minutes; rolls will be golden and cheese will be bubbly.
|
| 8 |
COOL
for about 5 minutes, then remove from the pan.
|
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