CHEDDAR CHEESE QUICK BREAD

Ingredients
2 cups all-purpose flour
4 teaspoon baking powder
1 tablespoon sugar
1 1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups shredded cheddar -- I prefer sharp
1 cup milk
1 large egg beaten
2 tablespoon butter melted

Instructions
Preheat oven to 350° Grease/spray a loaf pan.
In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder and salt. Stir in shredded cheese. Set aside.
In a separate bowl, whisk together milk, egg & butter.
Add liquid ingredients to bowl of dry ingredients. Stir until just combined. Do not overmix.
Spoon/pour into loaf pan.
Bake for 45-50 minutes. Top should be a golden brown.
Cool on wire rack. Remove loaf from pan, slice & serve.

ALMOST SOURDOUGH BREAD

Makes 2 9x5 loaves

2 and 1/2 cups warm water, divided

3 TBL instant mashed potato flakes

3/4 cup sugar

2 and 1/4 tsp yeast

1/2 cup oil

1 TBL salt

6-7 cups flour

DAY 1

The day before; heat one cup water until warm, about 110-115 degrees. Mix it with potato flakes, sugar and yeast. It should start foaming a little within a few minutes. Cover and let stand at room temperature overnight.

DAY 2

The next morning, heat remaining 1 and 1/2 cups warm water to 110-115 degrees.

Mix water with oil and salt then stir into the yeast mixture.

Stir the flour into this mixture until smooth and well-combined. It is easiest with a stand mixer but you can use a wood spoon as well.

Cover and let rise in a warm place until doubled in size.

Stir or punch down and turn out onto a lightly floured surface.

Divide dough in half. Lightly knead each half 6 to 8 times then shape into loaves.

Place into the greased loaf pans.

Cover and let rise until doubled in size.

Preheat oven to 350 degrees.

Bake for 35-40 minutes, until 200-210 degrees.

Rotate loaves halfway through baking.

Cool in pans for 15 minutes then turn out onto a cooling rack.

Cool completely before slicing.

CINNAMON SWIRL CRUNCH BREAD

Batter
8 TBL unsalted butter, softened1 C granulated sugar
1 C milk
2 eggs
1 tsp vanilla
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Sprinkle
1/2 C granulated sugar
1 TB cinnamon

2 TBL unsalted butter, melted

Mix batter ingredients together
Mix Sprinkle ingredients together
Greased 1 loaf pan
Pour 1/2 the batter
Sprinkle with 1/2 the sprinkle
Pour the rest of the batter
Pour on the melted butter
Sprinkle with the rest of the sprinkle
Swirl with a knife

Bake 350 for one hour

Enjoy!

OVERNIGHT JALAPENO CHEESE BREAD

Dough

3 1/2 cups of flour

1/2 teaspoon of yeast

2 teaspoons of salt

1 3/4 cups of water (warm)

Jalapeño filling

1/2 cup of pickled jalapeños

1/2 cup of cheddar shreds

3 tablespoons of chives (optional)

INSTRUCTIONS

In a large mixing bowl, combine 3 1/2 cups of flour, 1/2 teaspoon of yeast, and 2 teaspoons of salt. Add 1 3/4 cups of warm water and mix until well combined. The dough should be a bit wet and sticky. If it's too dry, add more water. If it's too wet, add more flour.

Leave the dough to sit at room temperature (covered with a silicone mat or towel) for 6-8 hours or overnight.

When you are ready to bake your bread preheat your oven to 425 degrees to ensure it's at the optimal temperature for baking your bread.

Chop up jalapeños into small peices.

Put the dough onto a floured surface and stretch it out. Add 1/2 cup of chopped jalapeños, 1/2 cup of cheese shreds and 2 tablespoons of chives. Begin folding the bread from each side until a nice dough ball comes together.

Place the dough into a greased loaf pan.

Bake at 425 degrees Fahrenheit for 30 minutes covered, and an additional 15 minutes uncovered.

Let the bread rest for 30 minutes (if you can manage to not eat it right away) and then cut or rip apart.

The bread will stay good for about 3 days on the counter, about 1 week in the fridge, and 3 months in the freezer.

GARLIC BREAD (JOHNNY'S)

8oz of softened butter

4 TBL Johnnys Garlic Spread Seasoning

Italian bread loaf split in half lengthwise

Mix butter and seasoning.
Spread over Italian bread loaf

Bake at 400° for 8 min

FLAVORED CREAM CHEESE

Deli style WHIPPED cream cheese

8oz cream cheese

2-3 TBL ginger ale, club soda or sprite

Whip cream cheese on high until fluffy.  Add in soda.  Start with 2 TBL and if you want it thinner add the last TBL a little at a time until you get your desired thickness.

FUNFETTI

1 batch whipped cream cheeses

¾ cup confetti cake mix

CHEDDAR-PENO

1 batch whipped cream cheese

2 or more oz. diced jalapenos

1/4 cup extra sharp cheddar cheese , shredded

CHERRY ALMOND

1 8oz block cream cheese

1 tbsp Honey

1 tsp Almond extract

1/3 cup Maraschino cherries

1 tbsp Maraschino cherry, juice

If you want it thinner, add a TBL at a time, cream, milk or ginger ale.

GARLIC BUTTER CREAM CHEESE

1  clove Of garlic minced finely, large

1/4 tsp Black pepper

1/2 tsp Italian seasoning

1/4 tsp Salt

1/4 cup Butter

4 oz Cream cheese

RASPBERRY CHOCOLATE BAKERY STYLE MUFFINS

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened to room temperature

3/4 cup granulated sugar

2 large eggs at room temperature

1/2 cup Greek yogurt

2 teaspoons teaspoons vanilla extract

1/4 buttermilk

1 and 1/2 cups fresh or frozen raspberries do not thaw if using frozen

1 cup chocolate chunks

Course sprinkling sugar (optional but highly recommended)

Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. Set aside.

Whisk the flour, baking soda, baking powder, and salt together and set aside.

Cream together the butter and sugar for 2 minutes.  Add the eggs, yogurt, and vanilla extract. Beat on high speed for another minute until combined.

Add the dry ingredients to the wet ingredients and beat on low speed until just combined. 

Add the buttermilk, and continue to beat on low until combined. Fold in the raspberries and chocolate chunks with a rubber spatula.

Spoon the batter, filling each all the way to the top. Sprinkle with course sugar is using.

Bake the muffins for 5 minutes at 425 then reduce the oven temperature to 350°F and bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. 

Remove muffins from the oven and allow to cool in the pan for approximately 10 minutes then transfer to a wire rack to cool completely. Store muffins in an air tight container in the refrigerator for up to 1 week.

PUFF PASTRY CHEESY BREAD TWISTS

Makes 12

1 17.3-oz package frozen puff pastry (both sheets)

2 tablespoons olive oil

salt, to taste

pepper, to taste

garlic salt, to taste

2 cups mozzarella cheese, shredded

Preheat oven to 400 degrees.

Allow dough to thaw on a floured surface (you'll know it's thawed enough when you can unfold it).

Unfold each sheet and lay flat. Brush with olive oil, and sprinkle with salt, pepper, and garlic salt.

Sprinkle 1 cup of cheese over each sheet, pressing it down firmly into the dough with your fingers.

Fold in half and press to ensure that cheese is not loose.

Cut each sheet into 8 strips.

Twist each strip and set it on a parchment-lined baking sheet.

Bake for 13-15 minutes, until cheese is melted and breadsticks start to turn golden.

EASY CHEESY GARLIC BREADSTICKS

1 tube of refrigerated pizza crust

2 Tablespoon butter melted 

1 clove garlic crushed 

1 cup grated mozzarella cheese* 

2 Tablespoon Parmesan cheese 

1-1.5 teaspoon dried Italian seasoning**

Preheat the oven to 425F. 

Roll out the pizza crust onto a parchment lined baking sheet. 

Mix together the melted butter and crushed garlic, then brush it evenly over the entire pizza crust. 

Sprinkle the mozzarella and Parmesan cheeses evenly onto the pizza crust. 

Sprinkle the seasonings on top. 

Bake for about 12 minutes until the cheese is melted, bubbly and slightly golden. 

Remove from the oven and cut the breadsticks into 16 equal pieces. 

*If you want your breadsticks extra cheesy feel free to double the quantity of mozzarella cheese.

**You can substitute equal amounts of basil, oregano and parsley for the Italian seasoning.

1 HOUR SOFT AND BUTTERY DINNER ROLLS

YIELD: 15 Rolls

1 cups water

2 tablespoons butter

1/2 cup milk

2 tablespoons honey

1 tablespoon active-dry yeast

3.5 to 4 cups all-purpose flour

1 teaspoon salt

extra melted butter, for brushing on top

1. Preheat the oven to 400°F.  Grease a 9 x 13-inch pan and set aside.

2. Put water, butter, milk and honey into a microwave-safe bowl or measuring cup.  Microwave the mixture for 1 minute, and give it a stir. Mixture should be warm to the touch (between 95°F-115°F).  If  not warm enough, microwave in 15 second increments until correct temperature.

3. Put yeast into mixing bowl.  Stir in heated liquid mix.  Stir and let stand 5-10 minutes until the yeast is foamy.

4. Add in 3.5 cups of flour and the salt.

5. Mix on low speed until the dry ingredients are combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (DO NOT EXCEED 4 cups of flour).  Knead the dough for 5 minutes on med-low speed.  Then form the dough into a ball with your hands and transfer it to a greased bowl. 

6. Cover the bowl with a damp towel and let it rise for 15 minutes.

7. Gently punch the dough down and divide into 15 equal-sized pieces. Shape the rolls and put into the prepared pan.  Cover the dish again with a damp towel or paper towel, and let the dough balls rise for an additional 15-20 minutes. 

8. Bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through between (185°F-190°F).

9. Remove the baking dish from the oven, and brush the tops of the rolls with butter.

10. Serve warm. And enjoy!

BETTER THAN CINNABON CINNAMON ROLLS

They're easy to make and can be prepared the day before and left to rise overnight in the refrigerator.

Servings 12 Cinnamon Rolls

Ingredients

Cinnamon Roll Dough:

1 cup milk warm (105 degrees F)

½ cup + 1 TBS granulated sugar divided

1 TBS yeast

2 large eggs room temperature

6 TBS butter melted

1 tsp vanilla

4 to 4 ½ cups flour

1 tsp salt

1 tsp cinnamon

Cinnamon Sugar Filling:

1 cup brown sugar, packed

2 ½ TBS cinnamon

6 TBS butter softened

Cream Cheese Frosting:

1 8 oz package cream cheese, softened

1/4 cup butter softened

2 cups powdered sugar

½ tsp vanilla

1/8 tsp salt

Make the Cinnamon Roll Dough:

Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).

Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.

Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined.

Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.

Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.

Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball. OR – KNEAD IN KITCHEN AID ON SPEED 2 FOR 2 MINUTES.

Grease a large bowl and place the dough inside.

Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.

Let the dough rise in a warm place about 1 hour or until dough has doubled in size.

Make the filling:
While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.

Assemble Cinnamon Rolls:

Sprinkle a large work surface with flour.

Gently press the gas out of the dough and form it into a rectangle.

Roll the dough into a 24x12” rectangle, about 1/4 inch thick.

Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it.

Roll up dough & cut into 12 equal sized rolls MEASURE FOR EVEN SIZE ROLLS!!!

Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.

Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees

Bake Cinnamon Rolls:
Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 25-30 minutes. (original recipe said to cook 18-20 minutes but mine were still doughy.  I ended up cooking mine for about 28 minutes).

Make the Cream Cheese Frosting:

While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.

Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.

Let cool and serve warm.

TO MAKE AHEAD:

After the cinnamon rolls have been assembled in a baking dish, wrap tightly with plastic wrap and cover with a tea towel or aluminum foil and place them in the refrigerator.

In the morning, remove the baking dish from the refrigerator and let them come to room temperature and finish rising (this takes about 30-40 minutes).

Then bake according to recipe instructions.

1 HOUR CINNAMON ROLLS (KINDA)

This recipe really takes me about 90 minutes to 2 hours start to finish depending on how long dough takes to rise.  I've broken down time frame in instructions.

Makes 12 but doubles nicely.

Dough

1 3/4 cups warm water 110 degrees

6 TBL sugar

1/4 cup oil

3 TBL active dry yeast

1/2 TBL salt

2 large eggs*

5-6 cups flour

Capful of vegetable oil

Cinnamon-Sugar Filling

1/3 cups white sugar

1/4 cup brown sugar

1/2 TBL cinnamon

1/2 cup butter

Cream Cheese Frosting

4 ounces cream cheese softened

1 tsp vanilla

2-3 cups powdered sugar

1-2 TBL heavy whipping cream or milk

15 MINUTES

1.  Preheat oven to 400 degrees

2.  In mixing bowl, combine warm water, sugar, oil, and active dry yeast.

3.  Stir it a few times, then let it sit for a full 15 minutes.

10 MINUTES
4.  To the yeast mix add: salt, eggs and flour. (Start with about 4 cups, and mix, gradually adding the last 2 cups (might not use it all) until it is mostly pulling away from the side of the bowl.

5.  Mix together for 10 minutes on setting 4 or kneading.  The dough should only slightly stick to your finger. 

10-30 MINUTES

6.  Cover until doubled in size (10-30 minutes)

5 MINUTES

7.  Spread the oil onto the counter

8.  Using your hands, press it into a rectangle 18" long.

9.  Pour melted butter onto the dough, then cover with cinnamon/sugar mix.

10. Tightly roll into a log and cut into 12 even sized pieces.

11. Place on greased jelly roll pan, or on parchment. Don’t let rolls touch.

10-30 MINUTES

12. Let rise 10-30 minutes.

15-18 MINUTES

13. Bake 15-18 minutes.

5 MINUTES

14. Mix all of the frosting ingredients.  While rolls are in the oven.

15. Let rolls cool for 5 minutes, then frost so some of the frosting melts into the rolls.

*if you double recipe, use 3 eggs, not 4, still put on jelly roll pan and if rolls are touching, may have to increase cooking time slightly.

GARLIC BREAD (THE BEST)

Ingredients

1 loaf Italian or French bread

1/2 cup butter, softened

1/4 cup Parmesan cheese, grated (optional)

2-3 cloves garlic, minced

1 tsp. dried parsley

Instructions

1.  Preheat oven to 350°F.

2.  Slice the bread loaf in half lengthwise & put on baking sheet. Set aside.

3.  Mix butter, cheese, garlic, and parsley.

4.  Spread butter mixture over the cut side of both loaves of bread.

5.  Bake 8-10 minutes.

6.  Switch oven over to broil. Broil 2-3 minutes or until the tops of the bread are

      golden brown. Watch carefully so they don't burn!

7.  To serve, cut into slices.

COMPOUND BUTTERS

Fresh Berry Butter

1 pint clean berries

1 cups butter at room temperature

2 cups powdered sugar

Combine all well. Serve on pancakes, or hot fresh bread.

Blackberry Honey
1/2 lb softened Butter
1/4 cup Honey
1/4 cup Blackberries

Jam Butter

1 cup (2 sticks) butter at room temperature

1/2 cup good raspberry jam (seeded)

1/4 cup powdered sugar (you could add more–depending on the sweetness of your jam and your taste)

Mix thouroughly and store in fridge. Enjoy!

Honey Butter

½ cup butter, softened

½ teaspoon vanilla

½ cup honey

Texas Road-House Cinnamon Butter

½ cup sweet cream butter, softened

1/3 cup powder sugar

1 tsp cinnamon

Beat butter until fluffy and smooth. Add sugar and cinnamon mix until blended. Refrigerate

Cream Cheese Nut Butter

4 oz cream cheese

1/2 stick of butter

1 tsp vanilla

1/4 c. powdered sugar

chopped pecans or almonds

Blue Cheese
1/2 cup unsalted butter at room temperature, 1 stick
1/4 cup blue cheese crumbled
1/4 tsp rosemary or thyme, finely chopped
1/4 tsp garlic powder
black pepper to taste

LION HOUSE ROLLS

Yield: 2 dozen large rolls

Recipe can easily be halved to 12 rolls in a 9x13 pan

2 cups warm water

2/3 cup instant nonfat dry milk

2 Tablespoons dry yeast

1/4 cup sugar

2 teaspoons salt

1/3 cup butter

1 egg

5 to 5 1/2 cups all purpose flour

Jelly-roll pan lined with parchment or very well greased

Pizza cutter

Flour for sprinkling counter and rolling dough

4-5 TBL Butter for brushing on dough before shaping

COMBINE the water and the milk powder in the bowl of your electric mixer and stir so the milk dissolves.

ADD the yeast. (you can just dump and go but I always let my yeast proof for a couple of minutes).

ADD the sugar, salt, butter, egg and 2 cups of the flour.

MIX on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far).

MIX on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff. If dough is not pulling away from bowl, gradually add in remaining flour until dough pulls away from bowl. It should be soft, not overly sticky and definitely not stiff.

REMOVE the dough to oil the bowl, then put dough back in and turn it so it is fully coated in oil.

COVER with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an 1 to 1.5 hour).

SPRINKLE counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.

DIVIDE the dough in two. Roll each section into a 12x8 rectangle that is 1/4 inch thick.

BRUSH with softened or melted butter.

CUT into 12 pieces that are 4”x2”. Roll up and place on parchment paper.

COVER and rise until double (1 to 1.5 hours).

BAKE 17-20 minutes at 375 degrees.

BRUSH with melted butter and enjoy all that yumminess!

TIPS:

FREEZE THE ROLLS:

Once rolls are shaped and on pan, put in freezer. When ready to bake, cover and put on counter to thaw and rise (about 2 to 2.5 hours) until double in size.

Rolls keep in freezer for about 3 weeks.

CINNAMON ROLLS OR SWEET ROLLS:

This dough is perfect for sweet rolls.

GARLIC CHEESE OR ITALIAN CHEESE ROLLS:

After you spread on the butter but before cutting, sprinkle with garlic powder or Italian seasonings and cheese (cheddar, mozzarella, parmesan, etc.) roll, rise and bake.

•  

GARLIC CHEESY PULL-APART BREAD

12 frozen Rhoades rolls or a 1 lb frozen loaf

6 TBL butter

¾ cup parmesan (divided in half)

½ cup grated cheddar (divided in half)

¾ tsp parsley flakes

1 tsp garlic powder

1/4 tsp + 1/8 tsp salt

1/4 tsp + 1/8 tsp Italian seasoning

1/4 tsp + 1/8 tsp Onion powder

Let dough thaw for about 45 minutes. Cut into 24 equal parts.

In a medium to large bowl, melt the butter, mix in the seasonings. Put the 24 dough pieces in the bowl and gently mix to completely coat.

Sprinkle ½ of each cheese over the coated dough balls. Gently mix to evenly coat.

Spray non-stick spray in a 9” spring-form pan. Line the bottom of the pan with the coated dough balls.

Top with the remaining cheese.

Let rise for 2 hours.

Bake at 350 degrees for 20-25 minutes until center is done.

*you may want to put the spring form pan on a pan or piece of foil to prevent butter leaking out.

 

BUTTERMILK BISCUITS & GRAVY

Buttermilk Biscuits (makes 8)

6 Tbsp butter (grate it then freeze)

2 cups all purpose flour

1 Tbsp sugar

1/4 tsp baking soda

1 Tbsp baking powder

1 tsp salt

1 cup buttermilk

2 Tbsp melted butter

1. Preheat oven to 450 degrees.

2. Sift together flour, sugar, baking soda, baking powder and salt.

3. Add the butter and combine, until it looks like coarse crumbs (use food processor, a pastry cutter or 2 forks in a large bowl).

4. Stir until dough is mixed and combined, it will be slightly sticky/tacky. If it's still really sticky, add a bit more flour!

5. Divide dough into 8 equal sections. Roll into a ball then pat into a disk.

6. Place the biscuits on a parchment paper lined baking sheet, almost touching each other, and bake at 450 degrees for 12-15* minutes until browned.

7. After the biscuits are baked, brush tops with melted butter.

*13 minutes was perfect on my airbake pans

Creamy Sausage Gravy

1 lb sausage

2 TBL oil or butter

1/3 cup flour

1/2 tsp seasoned salt

1/4 tsp ground thyme (or 1/8+1/16 tsp dried thyme)

3/4-1 tsp black pepper

3-4 cups whole milk

1. Brown sausage in a large skillet over medium high heat, crumbling as it browns.

2. Add oil or butter.

3. Reduce the heat to medium low and add in the flour and seasonings, stirring to combine. Cook for about 1 minute.

4. Pour in the milk, stirring frequently, until it thickens to your desired consistency.

CORNBREAD (w/CHEESY STUFFED OPTION)

1 c. buttermilk

1/2 c. unsalted butter

1/4 c. honey

2 large eggs

1 c. all-purpose flour

1 c. yellow cornmeal

1/2 tsp. baking soda

1/4 tsp. salt

***6-8 oz. cheese, pepper jack, cheddar, whatever you like (optional)***

Preheat oven to 375 degrees F.

Combine buttermilk, butter, honey and eggs in a medium bowl. Whisk to evenly combine.

In a separate large bowl, whisk together flour, cornmeal, baking soda and salt. Pour wet ingredients into the dry ingredients and stir until just combined.

Grease 9x9 dish or use a spring-form pan.  

Pour batter into prepared pan.  Bake for 25-30 minutes until, knife inserted into center comes out clean.

***CHEESY STUFFED OPTION -- Spread half of the cornbread batter into the pan. Sprinkle cheese on top to create an even layer. Pour remaining batter and spread to cover the cheese. Bake for 25-30 minutes, until the cornbread is golden and cooked through.  Let cool for 5 minutes in pan. Slice and serve warm.

ZUCCHINI CHOCOLATE CHIP MUFFINS

MIX

1½ cups flour

¾ cup sugar

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

ADD IN

1 egg

½ cup veggie oil

¼ cup milk

1 TBL lemon juice

1 tsp vanilla

FOLD IN

1 cup grated zucchini

½ cup mini chocolate chips

Makes 12

Bake 20-25 minutes on 350 degrees.

CHEESE BOMBS Sooooo EASY

1 tube refrigerated crescent rolls

6oz of cheese of your choice, cut into 8 even cubes (.75oz each)

Roll each cheese cube in one crescent triangle and seal good to make the cheese bomb.

Put 1 cheese bomb into a regular size muffin cup

Bake at 375 for 11 minutes.