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Old 03-06-2015, 01:53 PM
 
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Quote:
Originally Posted by charmed hour View Post
I roll the meat like a burrito and use tooth picks. No melted cheese all over the pan.
See I just rolled them up and secured them with twine. But I didn't seal the edges and didn't hammer/tenderize the meat beforehand. I am going to attempt it again in a few days. Probably will do something different as mentioned in this thread.
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Old 03-08-2015, 06:13 PM
 
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Quote:
Originally Posted by momtothree View Post
I sometimes make pinwheels or chicken cordon bleu but my main issue is that the cheese melts out of the rolls and is nonexistent when served.

Is there a trick to preventing it? Or is that a given when serving those type of dishes? Now I just do them open face. I lay the "fillings" on top and bake/cook.
here are some pinwheels I made the other day

this is flank steak stuffed with spinach and cheese


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