Wheat And Cheese Spirals Recipes

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CHEDDAR SPIRALS



Cheddar Spirals image

Our kids always loved this cheesy pasta and would sample a spoonful right from the slow cooker when they walked by. Adding cocktail sausages, sliced Polish sausage or cubed ham makes it a hearty dinner. -Heidi Ferkovich, Park Falls, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 2h50m

Yield 15 servings.

Number Of Ingredients 5

1 package (16 ounces) spiral pasta
2 cups half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup butter, melted
4 cups shredded cheddar cheese

Steps:

  • Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.

Nutrition Facts : Calories 260 calories, Fat 19g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 415mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

STUFFED CHEESE SPIRALS



Stuffed Cheese Spirals image

A quick appetizer using prepared dough and melted cheese. This would be equally good with a little crisp bacon inside!

Provided by LaDonna Langwell

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 8

Number Of Ingredients 6

cooking spray
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon melted butter, or to taste
¼ cup shredded sharp Cheddar cheese
2 green onions, finely chopped
1 pinch garlic powder, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  • Unroll crescent roll dough on the prepared baking sheet. Spread butter over dough and sprinkle with Cheddar cheese and green onion. Season with garlic powder.
  • Roll dough back to its original shape. Cut dough with a sharp knife into 8 even slices. Arrange slices cut-side up on the baking sheet about 1 inch apart.
  • Bake in the preheated oven until golden brown, 9 to 12 minutes.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 11.4 g, Cholesterol 7.5 mg, Fat 8.7 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3.2 g, Sodium 252.8 mg, Sugar 2.1 g

TRIPLE-CHEESE SPIRALS



Triple-Cheese Spirals image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces gemelli, cavatappi or other spiral-shaped pasta
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 teaspoon dry mustard
Pinch of cayenne pepper
1 (12-ounce) can evaporated milk
1/2 cup whole milk
3/4 cup shredded yellow sharp cheddar cheese
3/4 cup shredded monterey jack cheese
1/2 cup grated parmesan cheese
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley, chives and/or scallions

Steps:

  • Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm. Combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss. Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.

CURRIED CREAM CHEESE AND VEGETABLE SPIRALS



Curried Cream Cheese and Vegetable Spirals image

Make and share this Curried Cream Cheese and Vegetable Spirals recipe from Food.com.

Provided by William Uncle Bill

Categories     Onions

Time 25m

Yield 32-40 serving(s)

Number Of Ingredients 11

1 teaspoon extra virgin olive oil
1 medium carrot, coarsely grated
1 small sweet red pepper, seeded and finely chopped
1 small onion, very finely chopped
1 large garlic clove, minced
1 teaspoon curry powder (to taste)
1/3 cup chopped fresh coriander or 1/3 cup parsley
1 tablespoon lemon juice, freshly squeezed
1/2 teaspoon salt
8 ounces cream cheese, softened
4 large whole wheat tortillas

Steps:

  • In a large frying pan, heat oil.
  • Add carrot, red pepper, onion, garlic and curry powder and cook until softened, about 3 to 5 minutes.
  • Remove from heat.
  • Stir in coriander, lemon juice and salt; let cool slightly.
  • In a mixing bowl, stir cream cheese until creamy, using a wooden spoon.
  • Stir in vegetable mixture and mix well.
  • Lay tortillas out on a work surface.
  • Spread each tortilla with the cream cheese mixture.
  • Roll up tightly, pressing firmly to seal.
  • Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  • To serve, trim ends of rolls, then cut each roll on a diagonal into 8 to 10 slices.
  • Serve chilled.

Nutrition Facts : Calories 28.8, Fat 2.6, SaturatedFat 1.6, Cholesterol 7.8, Sodium 58.9, Carbohydrate 0.8, Fiber 0.2, Sugar 0.3, Protein 0.6

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