Savourycheeseswirls Recipes

SAVOURY CHEESE CRACKERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl with an electric hand mixer add the cheddar cheese, butter, Savory spice blend, and salt until well combined.
• Mix in the flour and add the ice water, 1 tablespoon at a time, until the dough holds together but crumbles apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Divide the dough into 2 halves and pack together in discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛-inch (½-centimeter) thick, pinching the cracks on the ends. Cut into 1-inch (2½-centimeter) squares and poke a hole in the center of each square for ventilation during baking.
• Separate the crackers and place on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!

SAVOURY CHEESE SWIRLS

Steps:

• Preheat oven to 230degC(450degF).Correction: 200degC (400degF).
• Sift flour and salt together; rub butter in lightly with finger tips.
• Pour nearly all the milk in, saving a little for glazing and quickly mix to a soft dough.
• Turn onto a floured board and knead lightly and quickly; roll out into a slab about 12" by 6" and sprinkle with cheese, shallots, salt and paprika.
• Roll up starting with long side, cut into 1 1/2" or 2" slices; arrange, close together on paper lined baking tray, glaze with the rest of the milk and cook 10 - 12 minutes.

SAVORY SUMMER CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
• Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
• While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
• Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
• Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
• Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
• Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
• Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

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.

HAM-N-CHEESE SWIRLS

Steps:

• Preheat oven to 400°F Beat egg and 1 Tbsp water with wire whisk until blended. Set aside. Unfold pastry on lightly floured surface. Roll into 14" x 10" rectangle; cut in half lengthwise. Brush both pastry halves lightly with egg mixture.
• Sprinkle 3 Tbsp of the cheese and the pepper evenly over 1 of the pastry pieces; cover with ham slices. Place remaining pastry piece, egg side down, over ham. Brush with additional egg mixture. Roll gently with rolling pin to seal.
• Roll in jelly-roll fashion to make a 14" log. Cut into 24 equal slices. Place, cut side down, on parchment-covered baking sheet. Brush with remaining egg mixture; sprinkle with remaining 1 Tbsp of cheese.
• Bake 12 - 14 minutes or until golden brown. Serve warm or at room temperature.

CHEESE SWIRL BREAD RECIPE BY TASTY

Steps:

• Make the roux: In a small saucepan, whisk together the bread flour and milk. Cook over medium-low heat, stirring constantly with a wooden spoon to prevent the mixture from burning, until it begins to thicken into a paste and creates streaks across the bottom of the pot, about 5 minutes. Transfer the roux to a medium bowl and cover with plastic wrap, pressing directly against the surface. Let cool to room temperature, about 30 minutes.
• Make the dough: In a medium bowl, whisk together the flour, sugar, kosher salt, and yeast.
• In a large bowl, whisk together the milk, milk powder, 1 egg, and the roux.
• Using a wooden spoon, stir the dry ingredients into the wet ingredients until the dough begins to come together in shaggy mass. Add the butter and knead with your hands until the dough is smooth and elastic, about 10 minutes.
• Shape the dough into a ball. Place in a large bowl greased with nonstick spray and cover loosely with plastic wrap. Let proof until doubled in size, about 1 hour.
• Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with nonstick spray.
• Punch down the dough, then turn out onto a floured surface. Roll the dough into a 9x9-inch square.
• Sprinkle the Cabot Vermont Sharp Cheddar Cheese and Cabot New York Extra Sharp Cheddar Cheese evenly across the dough. Starting from a long end, roll the dough up, and place seam-side down on the surface. Using a sharp knife, slice the roll in half lengthwise to expose the filling. Twist the halves together into a braid.
• Place the loaf in the prepared pan and cover loosely with plastic wrap. Let proof until doubled in size, about 1 hour.
• Beat the remaining egg, then brush over the loaf. Sprinkle the sea salt on top.
• Bake the bread until the cheese is bubbly and the top is deep golden brown, about 30 minutes. Let cool slightly, about 15 minutes, then slice.
• Enjoy!