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Junior League Cookbook Recipes: Cheese Pinwheels

I recently got my hands on a Junior League cookbook, circa 1984, from Palo Alto, California.  After perusing the book I came across a handful of recipes that I wanted to try out.

Since we were having company over for July 4th, I decided to make “Cheese Pinwheels” to serve as appetizers.

The ingredients were all items that I usually have on hand, making this recipe my new go-to for entertaining.

Cheese Pinwheels

Ingredients

  • 2.5 cups flour
  • 1 cup butter, softened
  • 1 cup sour cream
  • seasoned salt to taste
  • 3 cups (12 ounces) shredded sharp cheddar cheese
  • paprika

Yields 4 dozen

  • Preparation time, 15 minutes
  • Chill
  • Baking time, 25-30 minutes

Instructions:

  • In a bowl, combine flour, butter, and sour cream until well-mixed. 
  • Divide into 4 equal parts, wrapping each in plastic film. 
  • Refrigerate until firm.
  • Using a floured pastry cloth and rolling in cover (or place dough between 2 sheets of waxed paper), roll portions out into 6×12 inch rectangles. 
  • Sprinkle each with seasoned salt and 3/4 cup of shredded cheese. 
  • Starting with the long side toward you, roll up each one in jelly-roll fashion. 
  • Seal edges and end by pressing together. 
  • Wrap in plastic film and refrigerate until baking time.
  • Preheat oven to 350 degrees. 
  • Using a sharp knife, cut rolls, seam-side down, into 1 inch thick slices and place on ungreased cookie sheets (12-15 per sheet). 
  • Sprinkle with paprika. 
  • Bake 25-30 minutes until golden brown. 
  • Serve while still warm.

Note: the unsliced rolls freeze beautifully for handy, last minute appetizers.

 The recipe was easy to follow and the Cheese Pinwheels turned out delicious.  Looking forward to trying other recipes out of this vintage cookbook.

What recipes do you like making for holidays and special occasions?

Jessica