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Recipe - Cheese Rounds with Jalapeno Jelly


"Tasty hors d'oeuvres, great for any party! "

Ingredients:
 
2 cups all-purpose flour, plus more for rolling
  1 teaspoon salt
  1 teaspoon ground paprika
  1/2 teaspoon cayenne pepper
  1 cup (2 sticks) chilled unsalted butter, cut into small pieces
  1 cup grated sharp white cheddar cheese
  1/3 cup E. Waldo Ward's Jalapeno Jelly (medium, hot, or extra hot)
 

Directions:
1  
Combine flour, salt, paprika, and cayenne pepper in a food processor fitted with the metal blade; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; process until dough starts to hold together.

2 Turn out dough onto a lightly floured surface; knead a few times. Divide into 4 equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches in diameter. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. Dough can be stored in the freezer at this point for up to 1 month.

3 Preheat oven to 350°. Line baking sheets with Silpat baking mats. Cut dough into 1/3-inch-thick slices; place 2 inches apart onto prepared baking sheets. Bake until lightly browned, about 20 minutes. Remove from oven; let cool on baking sheet 1 minute, then transfer to a wire rack to cool completely.

4When ready to serve, spoon a small amount of jelly onto center of each cheese round.

Makes about 6 dozen

Jalapeno Pepper Jelly - Hot - 10oz. (283g)

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Jalapeno Pepper Jelly - Medium hot - 10oz. (283g)

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Jalapeno Pepper Jelly - Extra hot - 10oz. (283g)

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Email: jelly@waldoward.com
Address: 273 E. Highland Ave.
Sierra Madre, CA 91024
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