Best 4 Savory Cheese Dollars Recipes

SAVORY CHEESE DOLLARS

Steps:

• Soften the butter and cheddar cheese.
• In a small bowl, whisk together the flour, salt and peppers.
• In a mixing bowl, cream the cheese with the butter until well mixed.
• On low speed, add the flour mixture and beat until well blended.
• Scrape the dough onto a piece of plastic wrap and refrigerate for about 1 hour or until firm.
• Form the dough into three 1-inch-diameter rolls.
• Wrap each roll in plastic wrap (and then aluminum foil if freezing) and refrigerate up to 3 days or freeze up to 3 months until shortly before serving.
• Place 3 oven racks in the upper and lower thirds of the oven.
• Preheat the oven to 425 degrees.
• If the dough has been frozen, remove it from the freezer and let it rest for a few minutes or until it is easy to slice.
• Slice the dough into 1/4-inch slices.
• Place the slices about 1/2 inch apart on the cookie sheets.
• Bake for 8 to 10 minutes or until very lightly browned.
• For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
• Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks.
• Serve immediately or at room temperature.

SAVORY SUMMER CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
• Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
• While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
• Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
• Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
• Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
• Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
• Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

SARAH'S SAVOURY BREAD AND CHEESE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
• Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
• Bake for 20 minutes or until golden brown, checking frequently.

SAVOURY CHEESE - TRADITIONAL BRITISH SANDWICH FILLER

Steps:

• mix the cheeses in a bowl.
• add mayonnaise to desired creamyness (don`t be too skimpy, though!).
• Add pepper and salt, finely diced spring onion and finely diced onion in quantities that suit you.
• TIPS:
• You may omit the Red Leicester and Mozzarella Cheese and use only Cheddar or similarly strong cheese.
• This tastes best if made the day before and not served straight from the fridge.
• Can be used as filler for sandwiches and baked potato (traditional), but is also gorgeous as a dip for vegetable crudities.