Finally, it is soup weather!  October will be ushered in with a pot of loaded potato soup - thickened with cream cheese and loaded with celery, onions, garlic, topped with cheese and bacon. I am ready for the weekend!

Crescent Rolls With Cheese

There is a heavy debate going on at my house. It is all over crescent rolls and cheese. In my humble opinion, cheese sprinkled over the dough, then rolled and baked is best. All the yummy cheese is baked into the dough. Hubby thinks that the rolls should be cooked, then sliced, buttered and cheese spread on the inside to melt. What is your opinion?

I also like to sprinkle shredded ham in with the cheese for really delicious ham and cheese crescents. There is just so much you can do with crescent rolls.

Let me know you favorite concoction for crescent rolls.

Happy reading!

Belle

Olive Cheese Nuggets

Shred 1/4 lb of cheddar cheese into a large mixing bowl, blend in 1/4 cup of soft butter (not melted), 3/4 cup of sifted flour, 1/8 tsp salt, and 1/2 tsp paprika. Blend thoroughly.

Break off globe of dough and shape around a stuffed olive. Bake on and ungreased cookie sheet for 12-15 minutes in a 400 degree oven.

Nuggets can be refrigerated or frozen to be cooked later, but allow to warm to room temperature before baking.

This recipe came from Martha in Rockford, Illinois as part of a recipe exchange back in the 70s.

A great hors d'oeuvre and something out of the ordinary for us Southern cooks.