Recipes Included On This Page Sweet and Savory Roll Ups (cookies) Sweet Potato Wedges with Sour Cream Dip Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Sweet and Savory Roll Ups (cookies) Recipe By : Michelle Norris Serving Size : 32 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 4 ounces cream cheese -- cold and cut into 4 pieces 1 stick unsalted butter -- (4 ounces) cold and cut into 4 pieces 1 cup all-purpose flour 1/4 teaspoon salt Filling: 1/2 cup hot pepper jelly or sweet red pepper jelly 3/4 cup coarsely grated Parmesan cheese -- (1 1/2 ounces) lightly packed 1/2 cup finely chopped walnuts Glaze: 1 large egg 1 teaspoon cold water 1. To make the dough, leave the cream cheese and the butter on the counter for about 10 minutes, just until they soften slightly. Put the flour and salt in the work bowl of a food processor and pulse to blend. Toss in the cream cheese and butter and pulse, scraping down the sides of the bowl as needed, until the dough forms large curds — you don't want to overwork the dough and have it form a ball. 2. Scrape the dough out onto a work surface, cut it in half, and shape each half into a disk. Wrap the disks in plastic film and refrigerate them for at least 2 hours or for as long as overnight. 3. Just before baking, heat the jelly in a microwave oven or in a saucepan until it liquefies; allow to cool a little. 4. Line two baking sheets with parchment paper, nonstick aluminum foil or silicone baking mats. (Even if your sheets are nonstick, line them! The jelly bubbles up around the cookies, so liners make cleanup a cinch.) 5. Working with one packet of dough at a time, put the disk on a lightly floured work surface and flour the top of the dough. Roll the dough into a circle about 12 inches in diameter. (Don't worry if the ends are ragged or the circle is uneven.) Brush or spoon half the jelly over the dough, then scatter half the cheese and half the nuts over the top. Cover the filling with a piece of wax paper and lightly press the filling into the dough, remove the paper, and save it to reuse. 6. Using a pizza wheel or a sharp knife, cut the dough into quarters by making a cross in the center of the disk, then cut each quarter into 4 triangles. Starting at the base of each triangle, roll up the dough. Arrange the roll-ups on one of the lined baking sheets, taking care that the pointed ends of the dough are under the roll-ups (you don't want them opening in the oven). Refrigerate the dough for about 30 minutes. (You can also freeze the roll-ups, pack them airtight, then bake them in the oven without defrosting them.) 7. Repeat with the second disk of dough. 8. Make the glaze by stirring the egg and water together; brush a bit of the mixture over each roll-up. 9. Position the racks to divide the oven into thirds and preheat the oven to 350F. Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are golden and puffed. Transfer the cookies to a rack to cool to room temperature. Makes 32 roll-ups; recipe can be doubled. Storage tips: Well wrapped, the roll-ups will keep for about 4 days at room temperature or for up to 2 months in the freezer. The assembled cookies can also be frozen for up to 2 months then baked at the last minute—a great timesaver when the holidays are just around the corner. AuthorNote: "The cream cheese dough for these savory cookies comes from my recipe for traditional sweet rugelach. It was while I was making these with Michele Norris, host of NPR’s All Things Considered and a very talented cook, that she came up with the idea to use the dough for something savory. It was a brilliant idea, one I've thanked her for and one I think you and your cookie exchangers will want to thank her for, too. Here, the roll-ups are filled with hot pepper jelly, Parmesan cheese and walnuts but the form lends itself to many variations, so you can make these your own by changing any of the elements. For starters, think about tapenade, sun-dried tomatoes, chopped herbs, roasted red peppers or anything soft and big- flavored." Source: "Dorrie Greenspan @ AARP" S(Formatted by Chupa Babi): "Jan 2012" Contributed to the FareShare Gazette by Chupa; 13 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 4g Fat (70.8% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat. Back to Recipe List * Exported from MasterCook * Sweet Potato Wedges with Sour Cream Dip Recipe By : Easy Food Aug/Sep 2011 Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 900 grams sweet potatoes -- (about 2 pounds) washed and cut into even-sized wedges 2 tablespoons olive oil 1 teaspoon paprika *Dip* 100 grams cream cheese -- (3 1/2 ounces) 150 milliliters sour cream -- (2/3 cup) 1 garlic clove -- crushed [or more to taste] Salt and pepper Mix all of the dip ingredients together then set aside to chill until ready to serve. Layer the sweet potato wedges in a shallow bowl. In a separate small bowl, whisk together the olive oil, paprika, salt and pepper then pour over the wedges and toss to coat. Preheat the barbecue or grill to medium-high. Grill the wedges for 12 to 15 minutes, turning once until crisp and cooked through. Serve on a large platter with the dip. Serves 4. From Easy Food magazine, August/September 2011. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 398 Calories; 24g Fat (52.6% calories from fat); 6g Protein; 42g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 115mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

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