CREAMY CHEESE FILLING
½ red onion, very finely diced, until you have about 6 tablespoons worth
1 ¼ cups grated mild cheese, firmly packed
1 ¼ cups grated tasty cheese, firmly packed
1x 250g can reduced cream
1x 32g packet dried onion soup mix teaspoon mustard powder
1 teaspoon finely chopped parsley leaves
16 slices wholemeal or white sandwich sliced bread
3-4 tablespoons melted butter
PREHEAT oven to 200°C. Line an oven tray with baking paper.
1. Place all creamy cheese filling ingredients in a bowl. Season with pepper and stir with a wooden spoon, until combined.
2. Spread melted butter over 1 side of each slice of bread. Place slices on bench, butter-side-down and spread 2 tablespoons of creamy cheese filling, covering two thirds of each slice.
3. Roll up cheese filled slice, starting from the end with cheese mixture. Place, seam-side-down, on prepared tray and secure with a toothpick. Repeat until all mixture and bread is used.
4. Bake for 8–10 minutes, or until golden and creamy cheese filling just starts to ooze out. If required, grill on high heat for a further 1–2 minutes until golden. Allow to cool slightly.
TO SERVE, place 1–2 creamy cheese rolls on each plate and enjoy.