- 4 to 4-1/2 cups all-purpose flour, divided
- 2 tablespoons sugar
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 teaspoons salt
- 3/4 cup warm tomato juice (120° to 130°)
- 1/2 cup warm water (120° to 130°)
- 1/4 cup butter
- 1 egg
- 2 cups (8 ounces) finely shredded sharp cheddar cheese
- 2 tablespoons minced chives
- In a bowl, combine 1 cup 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; roll each half into a 15-in. x 12-in. rectangle approximately 1/8 in. thick. Cut into 3-in. squares. Place 2 in. apart on greased baking sheets. Make 1-in. 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 a pinwheel; press firmly. Bake at 400° for 8-10 minutes. Remove to a wire rack to cool. Yield: 40 appetizers.
Reviews for Tomato Cheese Pinwheels
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"We have been making this since it's publication... only for Thanksgiveng and Christmas, not for Mother's day. We have doubled, and tripled the recipe. It is the one thing my children always make sure is on the menu. They are delicious, and fun."
"I totally do not understand how this became a contest winner. I have never seen a recipe call for placing a batter in the refrigerator to rise! In the book from which I got the receipe there is no mention of water except in the instruction. No amount of water is mentioned in the ingredients. What a disaster. One star is too much."