Quote:
Originally Posted by momtothree
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.
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here are some pinwheels I made the other day
this is flank steak stuffed with spinach and cheese