JimBob
12-14-2011, 03:05 PM
This is the original recipe from CH 6 in Tulsa; following this one is the "modified" version Ms. J prepared that really kicks ass!
Original
1 package Crescent Rolls
1 lb Deli Beef
1 cup shredded reduced fat cheddar cheese
3 oz Neufâchel Cheese, softened
¼ cup diced green chili peppers
¼ cup chopped black olives
1 t ground cumin
½ cup shredded or chopped carrots
Unroll the crescent rolls without taking them apart so that the rolls remain in a rectangle shape. Lay the deli beef on top of the rolls, overlapping the pieces. Mix the cheeses, peppers, black olives and cumin together until well blended. Spread the mixture on top of the deli beef. For the next layer, sprinkle carrots on top of cheese mixture. Starting with the long side of the rectangle, roll into a log shape. Make sure to finish the roll with the end on the bottom of the log. Place on a jelly roll pan and bake at 350 degrees F for 20 minutes or until the log is golden brown. Let cool 10 minutes, then cut into individual serving pieces. Serve warm. Delicious served with picante sauce.
Modified
Rolls, same as above
1 lb thick-sliced corned beef - chopped*
1 C.+ Sargento Pepper Jack cheese w/jalapeno/habanero peppers
1 small can diced green chilies (drained)
1 small can sliced ripe olives (drained)
cumin as above
86 the cream cheese and carrots
*The deli beef she bought was too thick to roll, so she chopped it up:)
Otherwise, prepare as above.
The cheese makes this very spicy!!
Original
1 package Crescent Rolls
1 lb Deli Beef
1 cup shredded reduced fat cheddar cheese
3 oz Neufâchel Cheese, softened
¼ cup diced green chili peppers
¼ cup chopped black olives
1 t ground cumin
½ cup shredded or chopped carrots
Unroll the crescent rolls without taking them apart so that the rolls remain in a rectangle shape. Lay the deli beef on top of the rolls, overlapping the pieces. Mix the cheeses, peppers, black olives and cumin together until well blended. Spread the mixture on top of the deli beef. For the next layer, sprinkle carrots on top of cheese mixture. Starting with the long side of the rectangle, roll into a log shape. Make sure to finish the roll with the end on the bottom of the log. Place on a jelly roll pan and bake at 350 degrees F for 20 minutes or until the log is golden brown. Let cool 10 minutes, then cut into individual serving pieces. Serve warm. Delicious served with picante sauce.
Modified
Rolls, same as above
1 lb thick-sliced corned beef - chopped*
1 C.+ Sargento Pepper Jack cheese w/jalapeno/habanero peppers
1 small can diced green chilies (drained)
1 small can sliced ripe olives (drained)
cumin as above
86 the cream cheese and carrots
*The deli beef she bought was too thick to roll, so she chopped it up:)
Otherwise, prepare as above.
The cheese makes this very spicy!!