Nacho Cheese Biscuit Rolls
40 minutes |
Servings:
9 |
Prep:
20 minutes |
Cook:
20 minutes
Nacho Cheese Biscuit Rolls
40 minutes
Servings:
9
Prep:
20 minutes
Cook:
20 minutes
Nacho Cheese Biscuit Rolls
40 minutes
Servings:
9
Prep:
20 minutes
Cook:
20 minutes
Ingredients
Ingredients
Dough:
- 2 cups all-purpose Manitoba wheat flour (500 mL)
- 4 tsp baking powder (20 mL)
- 1/2 tsp salt (2 mL)
- 1/2 cup milk, cold (125 mL)
- 1/3 cup canola oil, cold (75 mL)
Filling:
- 1/2 cup soft cream cheese (125 mL)
- 3/4 cup salsa (175 mL)
- 1/2 cup crushed nacho chips (125 mL)
- 1 cup shredded old cheddar or tex mex cheese (250 mL)
Method
To make the dough:
- Preheat oven to 400ºF (200ºC). Line an 8 inch (2 L) square baking dish with parchment paper and set aside.
- In a large bowl, stir together flour, baking powder and salt.
- In a liquid measuring cup, whisk together milk and oil. Drizzle into flour and using a fork, mix together until mixture is crumbly and starting to clump together.
- Bring dough together with your hands and knead gently on lightly floured surface to make smooth dough.
- Roll out dough on floured surface to make a 12 inch (30 cm) square.
To make filling and assemble:
- In a medium bowl, mix cream cheese and salsa to form a smooth spread. Spread evenly all over dough, right to the edges.
- Sprinkle with crushed nacho chips and cheese.
- Roll up dough along the long edge and pinch seam along edge to hold the roll closed. Cut roll into 9 equal pieces and place into prepared pan.
- Bake for about 20 minutes or until golden brown. Let cool slightly.