Recipe: My favorite things to make - appetizers!......

Hope these help you out.
Cheese/Onion Roll-ups
I loaf white sandwich bread
1 8-oz. cream cheese
1 egg yolk
2 Tbsp. sugar
2 Tbsp. green onion, chopped
1 stick butter, melted
Combine cream cheese, egg yolk, sugar and green onion. Cut crusts of the
bread. Roll bread thin with rolling pin. Spread cheese mixture on bread.
Roll up and cut into three logs. Dip logs in melted butter. Put on foil
lined sheet. Freeze. Put in plastic bags. Bring to room temperature before
baking. Bake at 400 for 12-15 minutes until golden brown.

Flaky Pesto Olive Pinwheels

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz. cream cheese -- softened
1 c. grated parmesan
2 green onions with tops -- minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets -- thawed until cold
enough to roll but still chilled
1 1/2 c. whole pitted ripe olives -- wedged or coarsely
-- chopped
Beat together cream cheese, parmesan, green onions and pesto until well =
blended. On lightly floured surface roll half of puff pastry (1 sheet) =
into 10x6 inch rectangle. Spread half the cheese mixture over pastry, =
covering completely. Scatter half the olives over filling. Roll =
lengthwise like jelly roll, starting at long side to make a log. Repeat =
with remaining pastry, filling and olives.
Freeze logs until solid ( or up to 2 months).
Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before =
baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on =
non-stick baking sheets. Bake 10-12 min. or until lightly browned.
Makes about 100.

Prosciutto and Gruyere pinwheels
3/4 cups finely grated gruyere
4 teaspoon chopped fresh sage leaves
1 puff pastry sheet ( from one 17 1/4 oz.
frozen puff pastry sheets. Thawed
1 large egg beaten lightly
2 oz. thin sliced prosciutto
In a bowl combine gruyere, and sage.
On a lightly floured surface arrange pastry
sheet with short side facing you and cut in
half crosswise. Arrange one half of sheet
with long side facing you, and brush edge of
far side with some of the egg. Arrange half
of the proscuitto evenly on top of sheet,
avoiding the egg brushed edge and top with
half of the gruyere mixture. Starting with
side nearest you, roll pastry jelly roll
fashion into a log and wrap in wax paper,
make another with the other sheet of pastry.
Chill seam side down until firm at least 3
hours.
Preheat oven to 400 and lightly grease 2
large baking sheets.
Cut logs crosswise into 1/2 inch thick
pinwheels and arrange cut side down on baking
sheet one inch apart. Bake in batches till
golden 14 to 16 minutes. Transfer to a rack
to cool slightly. serve warm. makes about 40

Moroccan Cigars
6 tablespoons unsalted butter
3 scallions thinly sliced
10 oz spinach, they called for frozen, but I
used fresh washed and cooked only with the
water remaining on the leaves, for about 5
minutes and squeezed dried, I can't abide
frozen boxed veggies.but it's all a matter of
taste
1/3 cup ricotta cheese
3 oz feta cheese
1 large egg white
1/2 cup fresh grated parmesan cheese
1/4 teaspoon fresh ground black pepper
2 tablepsoons fresh dill minced
12 sheets phyllo dough thawed
Prehaet the oven to 375, in a small skillet
melt the butter over medium heat, pour all
but 1 tablespoon in a small bowl. add
scallions to skillet and cook till soft 1
minute. let cool
In a medium bowl combine scallions, spinach,
ricotta cheese, feta, egg white, 1/4 cup parm
cheese and pepper. In a small bowl combine
remaining parm and dill.
lay one sheet of phyllo on work surface with
the short end facing you, cover remaining
with a damp towel and plastic wrap. using a
pastry brush lightly drizzle some melted
butter onto the phyllo, gently brush butter
to just cover phyllo, sprinkle with 2
teaspoons parm dill mixture. cover with
another sheet of phyllo, drizzle and brush
with more butter, cut in half crosswise then
lengthwise to form 4 rectangles. for each
cigar: shape 1 rounded tablespoon spinach
filling into a thin log along short side of
phyllo about 3/4 inch form edges. fold bottom
edge up over filling, tuck in ends, loosely
roll up into cigar shape,( they will split if
rolled to tightly) Place seam side down on
ungreased baking sheet 1 inch apart; cover
with plastic wrap to keep from drying out.
repeat with remaining phyllo sheets, butter,
parm mixture, and spinach filling to make 24
cigars. lightly brush with any remaining
butter.
bake 18 to 20 minutes or till phyllo is crisp
and browned. let cool till just warm and
serve immediately as an appetizer.
( these can be assembled and frozen before
hand just brush with melted butter and bake)

Mini-Quiches
Ingredients:
* 1 can(8 oz)refrigerated butterflake dinner rolls
* 1 pkg.(8 oz) Oscar Mayer Ham and Cheese Spread
* 2 eggs
* 2 green onions with tops, chopped
Directions:
Seperate dinner rolls into twelve pieces. Divide each piece into three
sections. Press dough sections in 1 3/4-inch diameter tart or muffin cups,
stretching dough slightly to form shell. Combine cheese spread, eggs and
onion; mix well. Divide mixture evenly among shells. Bake in 375 degree F.
oven for 15 minutes or until golden brown. Freeze extras; reheat on baking
sheet in 350 degree F. oven for 15 minutes. Makes 36.

Mini Sausage quiches:
1/2 cup butter softened
3 oz cream cheese softened
1 cup flour
1/2 lb bulk sausage
1 cup shredded swiss cheese
1 Tbls snipped fresh chives
2 eggs
1 cup half and half
1/4 teaspooon salt
dash cayenne pepper
Beat butter and cream cheese in medium bowl
till creamy Blend in flour refrigerate 1
hour. Roll into 24 1 inch balls and press
into mini muffin cups.
Preheat oven to 375. To prepare fillimg
crumble sausage into small skillet. Cook over
medium heat till browned stirring
occasionally. Drain off any drippings.
Sprinkle evenly into pastry shells in muffin
cups and sprinkle with swiss cheese and
chives. Whisk eggs half and half salt and
cayenne until blended pour over sausage in
pastry shells. bake 20 to 30 minutes or till
set. Remove from pans serve hot. These can be
frozen and reheated for about 10 minutes . I
am sure that you can make them in a bigger
pan like one of those individual pie pans if
you are looking for something more
substantial, I guess it would just have to do
with the measuring of the dough.

OLIVE CHEESE PUFFS

2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives
Drain olives well. Cream cheese and butter;
stir in flour, salt, and paprika. Mix
well. Wrap 1 teas. of batter around each
olive. Freeze puffs and then bake at 400 . for 15 minutes.
Makes 50 puffs.