Gingerbread And Blue Cheese Pinwheels Recipes

GINGERBREAD PEPPERMINT PINWHEELS

Steps:

• For the gingerbread dough, in a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in peppermint candies. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., On a baking sheet, roll 1 portion of gingerbread dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Roll 1 portion of peppermint dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Remove top sheet of waxed paper; invert over gingerbread dough. Refrigerate 30 minutes. Remove waxed paper. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap dough and cut crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

BLUE CHEESE PINWHEELS

Steps:

• Preheat the oven to 400 degrees.
• Butter an 8 or 9 inch baking dish.
• Open the sheet of puff pastry and flatten with a rolling pin.
• Crumble the blue cheese on the sheet, leaving a 1 inch border all around.
• Roll up the pastry the long way.
• Cut into 12-14, 1/2 inch thick slices.
• Place the rounds in the baking dish.
• Brush with egg wash.
• Bake until puffed up and golden brown, 10-12 minutes.