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Cheese Rolls (with other things) Recipe

Cheese Pimento RollsThis is a recipe for something I have made for many many years without a recipe. But tonight I decided to measure the amounts. Yes, tonight is ‘Id ul Fitr. And no, while this is a family favourite, it is not a traditional Eid recipe. But I needed to cook something. To feel like Eid when I’m here in Guyana alone (no family and close friends traveling). And to have something home made to take into the office to announce “Eid is here! It’s the end of Ramadan!” Especially since, as this ‘Id is not a holiday in Guyana it’s not really at the forefront of people’s minds.

So in addition to a not-so-sweet mango-pineapple cobbler/crumble thingy (I’ll explain later), I made these cheese rolls. These rolls originated from a recipe in Amy Vanderbilt’s Complete Cookbook, which is one of those books Mom had from long long time, and which I always referred to growing up to figure out how to make something (days before the internet, that’s what we used kids, BOOKS, no Google, just an index). You can tell the book is old-school, but it was very useful. And she had a recipe for Baking Powder Biscuits, which I turned to when I wanted to replicate KFC American biscuits or scones (I learned from Form 1 Home Ec. that scones and American biscuits were related, both belonging to the rubbed-in method of baking).

And Cheese Pimento Rolls was one of the variations for those Baking Powder Biscuits. Now, I have no idea what she meant by pimento back then – since pimento is used to refer to allspice sometimes – but I knew about what Trinis called pimento peppers, which are the seasoning not-hot, thin-skinned peppers that we use in everything (almost). And that seemed like a nice complement to cheese. I can vaguely remember the first few times I made this that it seemed a bit bland, so we started adding mustard (mustard goes with cheese – see cheese paste, macaroni pie). But as I learned about the tricks to get such biscuits fluffy (shortening), tasty (butter) and keeping things cold, alternating between milk and water, I think I got a feel for making it without consulting the recipe again. So it usually is made depending on the texture I want, or the ingredients I have. And I most recently learned that cheese and onion is a classic combination for a really good reason.

And tonight I measured what I did.

CHEESE ROLLS RECIPE

Ingredients

Dough:
4 cups flour
2 tbsp baking powder
1 tsp salt
3 tbsp butter (cold)
3 tbsp shortening (Cold)
2 cups cold water (or milk) approx.

Filling:
500 g shredded cheddar cheese (approx amount, substitute any cheese)
1 tbsp mustard (or to taste)
2-tbsp minced onions
2-3 pimento peppers chopped
1 leaf chopped chadon beni (bandhania, culantro)
1 tsp freshly ground black pepper

Making the Dough:
1. Mix together dry ingredients. Add butter and shortening (diced) and rub into flour until resembles fine breadcrumbs.

2. Add water 1 cup at a time and gradually mix into flour until the dough comes together. Try not to overwork the dough.

3. Separate dough into two portions.

4. One piece of dough at a time, roll out to a rectangle about 1 cm thick.

Cheese Pimento Rolls5. Spread dough with mustard leaving about 2 cm free on a long edge.

6. Evenly sprinkle cheese, onions, pimentos, bandhania and black pepper, leaving the 2 cm edge clear.

7. Start rolling from a long edge (not the empty edge), slowly and tightly trying not to leave any air spaces (but don’t stress about it, it’s just to help seal in the cheese when you cut it, when baked it holds together fine). You can pinch the dough as you go along. When you’re done rolling, tuck in the sides to make flat ends of the roll, and pinch the long edge together with the roll to seal the ends.

8. Slice roll, about 2 cm thick and place cut side down on a greased baking sheet.

9. Repeat for 2nd piece of dough.

10. Bake in 375 degree oven for about 15-20 minutes, until golden-brown on the bottom.

This makes about 15-20 rolls, depending on how you cut. You may need more cheese. 😀

Cheese Pimento Rolls

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9 Comments so far (Add 1 more)

  1. not any cheese…a flavourful cheese…not something bland

    also…i offered to come keep you company this week…

    1. Lilandra on October 1st, 2008 at 12:59 am
  2. yes, but you and me alone in Guyana do not make an Eid either. And leaving parents alone not much of an Eid. I prefer to look forward to Friday insha Allah. And I made stuff. Mission accomplished. Now I need to iron Eid clothes and wake up in 4 hours.

    2. Chennette on October 1st, 2008 at 1:02 am
  3. yeah but certain people mightn’t’ve killed themselves out on wednesday you know…

    hmm…we cut out rasgullah, doughnuts and some other sweet thing
    think we can still maybe make doughnuts? or when will you be here again?

    3. Lilandra on October 1st, 2008 at 1:29 am
  4. Those cheese rolls are so tempting.

    I am surprised that Eid-ul-Fitr is not a public holiday in Guyana… they must have changed because I remember that is used to be a public holiday. Hmmmm.

    4. Cynthia on October 5th, 2008 at 11:36 am
  5. I love anything with cheese, and these look so tempting. I’m copying this one

    5. Liane Spicer on October 5th, 2008 at 9:43 pm
  6. I used to buy cheese rolls at Hi-Lo in St. Augustine back in the days when getting a parking space was a possibility. You make them look so tempting, especially the one with the blue background.

    6. aka_lol on October 13th, 2008 at 4:55 pm
  7. Blue Background: Heh Heh Heh

    7. Lilandra on October 13th, 2008 at 6:47 pm
  8. “1 leaf chopped chadon beni (bandhania, culantro)”

    Is that the same as “cilantro” or something different?

    My son saw this recipe and has classified it as a “must make!”

    Thanks!
    Kerry (a friend of Lilandra)

    9. Kerry on November 16th, 2008 at 5:51 pm
  9. Hi Kerry – and welcome.
    Culantro is similar in flavour to cilantro, so you can subsititute, but just use the cilantro leaves. Or any other herb you may prefer.
    Culantro is also called Mexican coriander/cilantro – http://en.wikipedia.org/wiki/Eryngium_foetidum

    10. Chennette on November 16th, 2008 at 6:32 pm

3 Trackbacks

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