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Ingredientes
- 3 1/2 to 4 c. flour
- 2 tbsp. sugar
- 1 1/4 teaspoon salt
- 2 Packages active dry yeast
- 3/4 c. tomato juice
- 1/2 c. water
- 1/4 c. (1/2 stick) butter
- 1 egg, at room temp.
- 2 c. grated sharp cheddar cheese
- 2 tbsp. minced chives
Direcciones
- In a large bowl thoroughly mix 1 c. flour, sugar, salt and undissolved yeast. Combine tomato juice, water and butter in a saucepan. Heat over low heat till liquids are very hot (not necessary to heat butter). Gradually add in to dry ingredients and beat 2 min at medium speed of electric mixer. Add in egg and 1 c. flour. Beat at high speed 2 min, scraping bowl occasionally. Stir in sufficient additional flour to make a soft dough.
- Cover bowl tightly with aluminum foil and chill from 2 to 24 hrs. When ready to shape, combine cheese and chives. Punch dough down. Turn out onto lightly floured board; divide dough in half. Roll each half of dough into a 12 x 15 inch rectangle.
- Cut each rectangle into 20 (3 inch) squares. Place on greased baking sheets about 1 inch apart. Sprinkle about 1 rounded tsp. of cheese mix over square. Pat mix into dough. Cut squares diagonally from each corner to about 1/2 inch from center. In rotation bring the same point of each corner to the center of each square (to make pinwheel). Healthy pinch points to seal.
- Cover, let rise in hot place, free from draft till doubled in bulk, about 15 min. Bake at 400 degrees for 10 to 15 min or possibly till golden brown. Remove from baking sheets and cold on wire racks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 285 | |
| Calories from Fat 105 | 37% |
| Total Fat 11.93g | 15% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 454mg | 19% |
| Potassium 122mg | 3% |
| Total Carbs 33.33g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.8g | 2% |
| Protein 10.6g | 17% |
