Pineapple Cheese Roll Recipes

PINEAPPLE PECAN CHEESE BALL

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and 1/2 cup pecans. Place on a sheet of plastic wrap; shape into a ball. Refrigerate overnight. , Just before serving, roll cheese ball in remaining pecans. Serve with crackers.

PINEAPPLE CREAM CHEESE DANISH

Steps:

• In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
• Add sugar, egg yoke, vanilla, pineapple juice and beat for an additional 2 minutes.
• Unroll crescent rolls and separate into precut triangles.
• Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.*When forming the circle, the wider ends of the crescents will overlap each other.
• Spread cream cheese mixture over the wide part of the crescents.
• Add pineapple on top of cream cheese mixture.
• Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
• Bake for approximately 20 minutes. Remove from oven, let cool for about 10-15 minutes.
• Using a one cup measuring cup, pour powdered sugar and pineapple juice together and stir until combined. Stir in crushed pineapple.
• Drizzle glaze over pastry ring and cut into desired portions. Enjoy!

PINEAPPLE CHEESE BRAID

Steps:

• In a large bowl, dissolve yeast in water. Add butter, sugar, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , For pineapple filling, combine the pineapple filling ingredients in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium. Cook and stir until thickened. Cool. In a bowl, combine cream cheese filling ingredients; mix well. , Punch dough down. Divide dough in half. On a floured surface, roll each portion into a 15x9-in. rectangle. Place on greased baking sheets. Spread the cream cheese filling lengthwise down center third of each rectangle. Spread the pineapple filling on top. , On each long side, cut 1-in. wide strips 3 in. into center. Starting at one end, fold alternately strips at an angle across filling. Seal ends. Cover and let rise for 20 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool. If desired, combine icing ingredients and drizzle over braids. Store in refrigerator.

SLOVAK COTTAGE CHEESE ROLLS - TVAROHOVA STRUDLA

Steps:

• Gather the ingredients.
• In a food processor or blender , whiz cottage cheese, egg yolks, cream cheese, 2 tablespoons butter, vanilla, 2 cups sugar until smooth.
• Stir in tapioca or cornstarch. If making the pineapple cottage cheese filling, mix it in with the tapioca or cornstarch and raisins, if using.
• Store, covered in the refrigerator at least 12 hours.
• Gather the ingredients.
• Pour lukewarm milk into a medium bowl.
• Add 3/4 cup sugar and yeast, mixing with a wooden spoon until they dissolve.
• Add 2 cups flour and mix until smooth.
• Cover and let rise in a warm spot for 45 minutes.
• Gather the ingredients.
• In a large food processor or stand mixer or by hand, whisk together 6 cups flour and 2 teaspoons salt.
• Cut in 1 pound butter as you would for pie dough until dough reaches a pea-like consistency.
• Add the 4 beaten eggs and the sponge.
• Mix or process until dough is smooth and cleans the sides of the bowl. If necessary, add more flour until dough is not sticky, but don't overdo it.
• Divide dough into 8 equal pieces, wrap in plastic and refrigerate until ready to use.
• Gather the ingredients.
• On a lightly floured surface and working with one dough ball at a time, roll into a 14x7-inch rectangle.
• Spread 1 1/3 cups cheese filling down the center.
• Make 10 (1-inch) wide slanted slits in the dough on each side of the filling, keeping 1/4-inch away from the filling.
• Fold the top piece of dough down.
• Then, from the top, alternate crossing slits over the filling from side to side. Leave the bottom two slits.
• Fold the bottom up, bring last two strips across and tuck. It's OK for the filling to peek through.
• Preheat oven to 350 F.
• Using two spatulas and lifting from ends, transfer braided roll onto a parchment-lined sheet . Let stand on the baking sheet for 15 minutes before baking.
• Brush lightly with leftover beaten egg white. Bake about 25 to 30 minutes until lightly browned. Remove from the oven.
• Let sit on baking sheet for 1 minute before carefully transferring to a cookie rack to cool. When cool, place on a 14x5-inch cardboard covered with aluminum foil. Dust with confectioners' sugar. Place in a plastic bag and refrigerate up to one week or freeze.
• Enjoy!
• After assembling the roll, place it on a parchment-lined baking sheet and freeze.
• Transfer to a plastic bag and freeze for later use.
• When ready to use, do not thaw. Remove from the plastic bag and bake in the oven at 350 F for 30 or more minutes.

HAM AND PINEAPPLE HAWAIIAN SLIDERS

Steps:

• Preheat oven to 325F.
• Keeping the 12 dinner rolls together, cut them lengthwise. Place bottom half in a greased 13x9 inch baking pan.
• Lay summer ham slices evenly across the bottom half of the dinner rolls. Continue evenly spread the pineapple tidbits and grated cheese on top of the ham. Place the top half of the dinner rolls on top.
• Whisk together the melted butter, mustard, brown sugar and garlic powder. Brush this butter mixture on the top of the dinner rolls.
• Cover the baking pan with foil and bake for 15 minutes.
• Remove foil and bake of another 10-15 minutes. The buns should be starting to brown and the cheese melted and bubbling on the sides.
• Cut into sliders and serve warm.

PINEAPPLE HAM PINWHEELS

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper, set aside. In a medium-sized bowl mix together the cream cheese, ham, pineapple, scallion, mustard, and garlic until combined. Set aside.
• Roll out the crescent roll dough on a clean work surface. Have the longer edge facing you. Smear the cream cheese mixture all over the dough, leaving a ¾ inch border of dough with no mixture. Starting at the long edge facing you, tightly roll the crescent roll dough over the mixture forming a log, pinch the seam together. As evenly as you can, cut into 12 even slices.
• Place the slices, barely touching onto the sheet tray. I did 4 rows of 3 rolls. Bake for 15-20 minutes until golden brown. Let cool 10 minutes before serving. Garnish with more sliced scallions and parsley, optional.

PINEAPPLE PINWHEEL COOKIES

Steps:

• Make sure all of the juice has been pressed out of the pineapple (reserving juice for glaze). Combine cream cheese and sugar in a medium bowl and beat until fluffy and combined, about 2 minutes.
• Add the pineapple and mix until combined. Remove 1/2 cup of filling and save to serve with crackers later. Set aside remaining filling.
• Cream butter and sugar together in a large mixing bowl. Mix in the almond extract and egg until well combined.
• Stir in the flour, mixing just until incorporated.
• Divide the dough in half.
• Cover a large cutting board with plastic wrap and use another piece of plastic wrap to press out half of the dough into an 8-inch square.
• Spread half of filling over the dough to within half an inch of the edges.
• Use the plastic wrap to carefully roll up the dough.
• Pinch the edges of the dough to seal. Wrap tightly in plastic wrap and refrigerate for 2 hours up to 48 hours, or until dough is firm. (Repeat with remaining dough and filling.)
• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
• Cut ¼ inch to 3/8 inch slices from the roll and place on the baking sheet. Bake for 10 to 12 minutes or until the bottoms of the cookies are very lightly browned.
• Let cool on the baking sheet for 1 to 2 minutes before moving to a wire rack. Repeat for remaining cookies.
• Combine powdered sugar and pineapple juice in a small bowl and whisk until combined. Drizzle over the top of cooled cookies.
• Add sprinkles if desired while glaze is still wet. Let glaze harden before storing in an airtight container.

PINEAPPLE CHEESE ROLL

Steps:

• Be sure all the juice is squeezed out of the pineapple, then combine the pineapple with the cream cheese, onions, minced green pepper and seasoned salt.
• Mix well.
• Refrigerate at least 4 hours or overnight.
• Shape into a log and roll in the chopped pecans.
• Refrigerate until ready to serve.

PINEAPPLE CHEESE BALL

Steps:

• Drain the pineapple. In a fine-mesh strainer, drain the 20-ounce can of pineapple. Use a spatula to press out as much water as possible.
• Dice the veggies. Dice the bell pepper, jalapeño, shallot, and green onions.
• Toast and chop the pecans. I like to toast the pecan because toasting them brings out their flavor. Chop them, if they aren't already chopped.
• Mash the cream cheese. Use a fork to mash the softened cream cheese.
• Add the remaining ingredients. Add the drained pineapple, the diced veggies, the Worchestershire sauce, salt, and pepper. Mix until everything is evenly combined.
• Form and chill. Form the cheese ball mixture into a ball and wrap the whole thing in plastic wrap. Chill for at least 2 hours and up to overnight.
• Add the crushed pecans. Roll the chilled pineapple cheese ball in crushed pecans.
• Serve. Serve with round buttery crackers. I like Ritz and Wheat Thins.

HAM AND PINEAPPLE PINWHEELS

Steps:

• Mix the cream cheese and pineapple in a bowl until evenly blended. Place the tortillas on a clean work surface. Spread 2/3 of each tortilla with the cream cheese mixture. Place a slice of ham over the cream cheese. Roll up each tortilla towards its uncovered edge. If needed, seal the edge with a dollop of cream cheese. Wrap each tortilla roll in plastic wrap, sealing tightly. Refrigerate at least 2 hours. Unwrap, and cut into 1/2 inch wide pieces.