Pioneer Womans Mystery Blue Cheese Rolls Recipes

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PIONEER WOMAN'S MYSTERY (BLUE CHEESE) ROLLS



Pioneer Woman's Mystery (Blue Cheese) Rolls image

I found this recipe on the Pioneer Woman blog site. I have tried several of her recipes and loved them. I have not yet tried this one. Just putting it here for safe-keeping. It looks like she used Pilsbury Golden Layer cans of biscuits. I am guessing at the number of rolls that it makes. It would depend on the brand of biscuits you selected. She states that these freeze well. Just flash freeze them and put them in a Ziploc. Then microwave, from frozen stage, for 13 seconds

Provided by cstahl

Categories     Breads

Time 22m

Yield 64 mini rolls, 8 serving(s)

Number Of Ingredients 3

1 cup butter
4 -6 ounces blue cheese, crumbled
2 (12 ounce) cans flakey biscuits

Steps:

  • Combine butter and cheese on baking pan.
  • Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir.
  • Cut biscuits into fourths, then toss in butter mixture.
  • Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.

FESTIVE BAKED BRIE BITES



Festive Baked Brie Bites image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 24 pieces

Number Of Ingredients 10

Two 4- to 5-ounce wheels Brie cheese
3 tablespoons dried cranberries, finely chopped
3 tablespoons shelled pistachios, finely chopped
All-purpose flour, for dusting
One 8-ounce sheet refrigerated crescent dough
1 large egg, beaten
1 teaspoon chopped fresh rosemary, plus whole sprigs, for garnish
1 teaspoon sea salt
1/4 cup pomegranate seeds
Honey, for drizzling

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
  • Mix the cranberries and pistachios together in a small bowl. Set aside.
  • Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
  • Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
  • Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
  • Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

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