Cream Cheese Onion Swirls Recipes

CREAM CHEESE ONION SWIRLS

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12x16-inch rectangle. Cover with plastic wrap and let rest. Combine the remaining ingredients and mix well. Remove wrap from dough and spread evenly with the mixture, leaving about 1-inch along one long side uncovered. Start rolling up the dough from the long side with filling. Brush the uncovered long edge with water and continue rolling. The moistened edge will help the dough seal. Cut into 12 equal pieces and place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until nicely browned.

SPINACH CHEESE SWIRLS

Steps:

• On a lightly floured surface, roll pizza dough into a 14x10-in. rectangle. In a large bowl, combine the spinach, cheese, onion and garlic; spoon over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tucks ends under and pinch seam to seal. , Place seam side down on a baking sheet coated with cooking spray. Bake at 400° for 25-27 minutes or until golden brown. Cut into slices.

CREAM CHEESE ONION SWIRLS

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12x16-inch rectangle. Cover with plastic wrap and let rest. Combine the remaining ingredients and mix well. Remove wrap from dough and spread evenly with the mixture, leaving about 1-inch along one long side uncovered. Start rolling up the dough from the long side with filling. Brush the uncovered long edge with water and continue rolling. The moistened edge will help the dough seal. Cut into 12 equal pieces and place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until nicely browned.

CARAMELIZED ONION AND CHEESE BAGEL SWIRLS

Steps:

• Combine the warm water, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment, and let the mixture stand until bubbly, about 5 minutes. Add 2 cups of the flour and 2 teaspoons of the salt and mix on low speed until well combined, about 2 minutes. Switch the paddle attachment to the dough hook. Add the remaining flour and mix on low speed until fully incorporated, about 2 minutes longer. Turn the dough out onto a lightly-floured surface and knead until stiff, smooth and elastic, 5 to 7 minutes. Place the dough into a lightly-oiled bowl, cover loosely and set aside to rise until doubled, about 1 hour. Meanwhile, render the bacon in a large skillet over medium-high heat, about 5 minutes, and then remove from the skillet and let cool. Add the onions into the skillet with the bacon fat and cook over medium-low heat, stirring occasionally, until soft and golden, 20 to 25 minutes. Set aside to cool. Mix the cream cheese and Gouda in a medium bowl until well combined. Crumble in the bacon and stir in the caramelized onions, parsley and tarragon. Preheat the oven to 375 degrees F. Roll out the dough on a lightly-floured surface to form a 12-by-16-inch rectangle. Spread the cream cheese mixture over the dough, leaving a 1/2-inch border around the sides. Roll the dough up tightly starting with the long side, and then trim the ends and cut into 12 rolls. Place the rolls on a parchment paper-lined baking sheet. Beat the egg with 1 tablespoon water, and then brush the rolls with the egg wash and sprinkle with poppy and sesame seeds. Bake until golden brown and the filling is bubbly, 10 to 12 minutes. Drizzle the Cream Cheese and Chive Drizzle over the top
• Combine the cream cheese and whole milk in a small bowl using a hand mixer until a homogenous mixture forms. Mix in the yogurt until smooth, about 1 minute. Fold in the chives and season with salt and pepper.

BACON CREAM CHEESE COCKTAIL SWIRLS

Steps:

• Combine cream cheese, onion and milk in a small mixing bowl.
• Beat well.
• Stir in bacon.
• Sparate dough into 4 rectangles, press perforations to seal.
• Divide cream cheese mixture into fourths and spread on each rectangle.
• Starting at long side, roll up rectangles and pinch edges to seal.
• Cut each roll into 8 pieces.
• Place pieces cut side down on an ungreased baking sheet.
• Sprinkle lightly with parmesan cheese.
• Bake at 375 degrees for 12 minutes or until golden brown.
• Serve warm.
• Note: This recipe can be made earlier in the day and refrigerated.
• Two hours before baking, remove from refrigerator and let come to room temperature.
• You can also bake swirls wrapped in foil and freeze.
• To serve thaw in aluminum foil, Loosen wrap and reheat at 350 for 8 minutes.

BACON CHEESE SWIRLS

Steps:

• Separate crescent dough into four 8-in. x 6-in. rectangles; gently press perforations to seal. In a small bowl, combine the cream cheese, bacon, onion and milk. Spread evenly over rectangles. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll into eight slices; place cut side down on ungreased baking sheets. , Bake at 375° for 7 minutes. Sprinkle with Parmesan cheese. Bake 5-8 minutes longer or until golden brown. Serve warm or at room temperature. Refrigerate leftovers.

CHICKEN CHEESE SWIRLS

Steps:

• Preheat oven to 350°.
• In a bowl, mix the chicken, cheeses, chiles, onions, bell pepper, and olives together; taste and add salt and pepper, if needed).
• Spread mixture evenly on the tortillas, almost to the edge.
• Roll up, wrap in plastic wrap, and refrigerate 1 hour or longer.
• Cut the rolled tortillas into 3/4-inch slices and serve at room temperature or place on a baking sheet and bake about 6 minutes, or until warmed--serve immediately.