Deep South Eats: Pimiento Cheese Rolls

Whenever we have soup and salad nights at our house, I am always looking for some fun roll to spice things up. I love the pretzel rolls you can get in the freezer section or even just a fresh baked Jiffy cornbread roll. Soup and salad night is used for us when we need a quick meal requiring little preparation. Thirty minutes or less puts quite a constraint in the roll making department, so I resort to ready made. I came across these Pimiento Cheese Rolls in the February edition of Southern Living. I knew they would be a hit with my family and loved the fact that they required only three ingredients. While they don't technically fall into the thirty minutes or less category, the ease of assembly and ability to use ready made ingredients makes them a winner. Add to that fact, they are incredibly good!

When making these you have the option to buy store bought pimento cheese or to make your own. I think that Paula Deen's, Bobby's Pimiento Cheese is a phenomenal homemade pimiento cheese. It is mild in flavor and texture. I love using the leftover pimento cheese with some wheat bread and tomatoes for an excellent grilled pimento cheese. It is also wonderful served with crackers as an appetizer.


Ingredients:

• 1 (26.4 ounce) package of frozen biscuits (I used Pillsbury Southern style)
• All-purpose flour
• 2 cups pimiento cheese

Directions:

• Preheat oven to 375 degrees and spray a 12-cup muffin pan with nonstick cooking spray.
• On a well floured surface, arrange your biscuits with sides touching in 3 rows of 4 biscuits each.. Let stand for around 45 minutes until biscuits are thawed but still cool to the touch.
• Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10 x 12 rectangle.
• Spread rectangle evenly with pimiento cheese.
• Roll up starting at the long end away from you. Cut into 12, 1-inch thick slices, and place one slice in each of the 12 lightly greased muffin pan cups.
• Bake for 20 to 25 minutes or until golden brown. Cool for 5 minutes and remove from pan.

Original Recipe from Southern Living

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