Blue-Cheese Pinwheels Recipe
1/4 lb blue cheese (room temp)
1/2 cup minced parsley
4 tbsp buter, softened
6 slice soft white bread
In small bowl, mix blue cheese, 1/4 c minced parsley, and 2 tbsp
butter until well blended.
Trim crusts from bread slices; reserve bread trimmings for making
crumbs another day. With rolling pin, roll bread slices flat. Evenly
spread about 1 rounded tablespoonful cheese mixture on each bread
slice; roll up, jelly-roll fashion.
On waxed paper, place remaining 1/4 cup minced parsley. Spread
outside of cheese rolls with remaining butter; coat lightly with
parsley. Wrap rolls tightly in plastic wrap; refigerate at least 30
minutes for easier slicing.
To serve, slice each parsley-coated cheese roll crosswise into six
slices. Place slices, cut-side up, on platter. Makes 3 dozen hors
Each pinwheel: About 35 calories, 2 g fat, 2 mg cholesterol, 80 mg
Good Housekeeping's HOLIDAY BEST '93 pg 120
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