Three Cheese Breakfast Wheels Recipes

THREE CHEESE BREAKFAST WHEELS

Steps:

• 1. preheat oven 375 spray a cookie sheet with non-stick spray. Gather your ingredients.
• 2. Roll out the crescent rolls and pinch the seams together making them flat.
• 3. Sprinkle the onion salt and pepper over the flat dough.
• 4. Spread the cream cheese over the seasoning.
• 5. Layer the Canadian bacon and cheddar over the top.
• 6. Roll like a jelly roll.
• 7. slice in 6 1" inch slices, place on cookie sheet, sprinkle the asiago cheese on each wheel
• 8. Place in oven cook for about 18-20 mins. These are so versatile you can use any ingredients, making them as thick or thin as you like them.

THREE-CHEESE PARTY WHEEL

Steps:

• On sheet of waxed paper, spread Swiss almond cheese into 5-inch round, about 1/2 inch thick. With small metal spatula, smooth side and top.
• Evenly spread Cheddar cheese over Swiss cheese; smooth side and top.
• Evenly spread cream cheese spread over top; smooth side and top to even layers. Sprinkle almonds over top; press in lightly. Press parsley into side of cheese wheel. Serve immediately, or wrap in waxed paper and refrigerate until serving time.
• To serve, place cheese wheel on serving plate; arrange crackers around cheese. Garnish with currants.

THREE CHEESE PINWHEELS

Steps:

• Heat oven to 375°F Lightly spray cooking sheet with non stick cooking spray.
• In small bowl mix all cheeses and mayo until well blended and soft.
• Separate dough into 2 long rectangles: press perforations to seal.
• Spread cheese mixture evenly over rectangles.
• Starting at short sides: roll up each: pinch edges to seal.
• Cut each roll into 8 slices.
• Place, cut side down, on cookie sheet.
• Sprinkle with parsley.
• Bake 12 to 15 mins or until golden brown.
• Immediately remove from cookie sheet.
• Enjoy!

THREE-CHEESE SOUFFLES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.