Cheese Pastry Hors D’Oeuvres
These rich and pretty hot hors d’oeuvres are always a hit! Make them ahead and freeze unbaked. Directions below to defrost and bake.
2 1/2 cups flour
1 cup butter – softened
1 cup sour cream
3 cups shredded orange Cheddar cheese – best if shredded right before using
Combine flour, butter, and sour cream in bowl and mix. Divide into 4 portions. Wrap and chill for several hours or overnight.
Roll out one at a time on floured surface to 12″x6″ rectangle. Sprinkle surface with seasoned salt and pepper, then with 3/4 cup cheese.
Starting with 12″ side, roll up jelly-roll style. Seal edges and ends. (At this point, you can freeze by wrapping each roll separately in plastic wrap. To defrost, take out roll and let defrost in refrigerator. Proceed with recipe.)
Place seam down on ungreased cookie sheet. Cut each roll halfway through at 1″ intervals. Sprinkle with paprika.
Bake at 350 for 30-35 minutes until light-golden brown.
Once out of the oven, cut each roll through at the 1″ intervals. Serve immediately.
Makes 48 pastries.
Recipe from Three Rivers Cookbook. 1973. Published by Child Health Association of Sewickley, Inc.