Pimiento Cheese Rolls

What a great day! First thing this morning, a friend had offered to teach me how to knit, so I took her up on it and went to her house and had my first knitting lesson. It looks so easy, but learning how to hold the needles will take me some time and lots of patience. So in the meantime I am headed back to the kitchen to bake. The day just keeps getting better. My new Southern Living Magazine arrived and in it are some new exciting ways to use Pimiento Cheese which we truly love. Randy is happy if you buy Prices Pimiento Cheese and spread it between two pieces of soft bread with Bread and Butter pickles and some chips. That is one of his favorite Saturday lunches. This magazine has a few pages on new ways to use PC in ways I have never thought about. The one that caught my eye is as follows:

1 (25 oz) package frozen Southern-style biscuits

All purpose flour

2 cups pimiento cheese

Arrange biscuits, with sides touching in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30-45 min or until biscuits are thawed but cool to the touch.

Preheat oven to 375. Sprinkle biscuits lightly with flour. Press edges together and pat to form a 10×12 in rectangle of dough; spread dough with pimiento cheese.

Roll up starting at one long end. cut into 12 1″ thick slices. Place 1 slice into each muffin cup of a lightly greased 12 cup muffin pan.

Bake at 375 for 20-25 min or until golden. Let cool in pan on a wire rack for 5 min. Remove from pan and serve hot.

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