KitchenMagician's Recipe

CANAPES - JALAPENO CHEESE PINWHEELS

Category: Chilled Appetizers

Makes 16 biscuits.

Filling

1/2 c. ricotta cheese
1/2 c. shredded Old Cheddar cheese
1/2 c. thick and chunky salsa
2 T. minced pickled jalapeno peppers
2 cloves garlic, minced
dash pepper

Dough

3 c. all-purpose flour
2 T. baking powder
1/2 tsp. salt
1/2 c. butter, chilled and cubed
2 T. chopped fresh cilantro
1 c. milk

Preheat oven to 375F.
Line baking sheets with parchment paper.
Prepare Filling. Combine ricotta and cheddar cheese, jalapeno, garlic, and pepper in a medium bowl; stir until well blended. Set aside.
Prepare Dough. Sift together flour, baking powder and salt in large bowl.
Cut in butter until mixture resembles coarse crumbs; add cilantro.
Stir, adding enough milk to form soft dough.
Turn out onto lightly floured surface; knead gently 4 or 5 times until dough just comes together.
Gently roll out on parchment paper on dampened work surface to 10 x 15-inch rectangle.
Spread Filling over Dough, leaving 1 inch edge on farthest long side.
Roll up, jelly roll-style, from long side using parchment paper as guide.
Pinch seam against roll to seal. Cut dough into 16 slices using floured knife. Arrange slices cut-side down, about 1 1/2 inches apart, on baking sheets.
Bake at 375F for 15 to 20 minutes, switching baking sheet positions at halftime, until golden.
Let stand on baking sheets for 5 minutes before removing to wire racks to cool.