Tomato Cheese Pinwheels(Makes 40 Rolls)

• 3 1/2 to 4 c. flour
• 2 Tbsp. sugar
• 1 1/4 tsp. salt
• 2 pkg. yeast
• 3/4 c. tomato juice
• 1/2 c. water
• 1/4 c. margarine
• 1 egg
• 2 c. sharp Cheddar cheese
• 2 Tbsp. chopped chives

1. In large bowl, mix 1 cup flour, sugar, salt and yeast.
2. Combine juice, water and margarine.
3. Heat (120u0b0 to 130u0b0).
4. Gradually mix in dry ingredients and beat 2 minutes on medium speed.
5. Add eggs and 1 cup flour.
6. Beat high speed 2 minutes.
7. Stir enough flour to make soft dough.
8. Cover bowl with foil.
9. Refrigerate 2 to 24 hours. When ready to shape, combine cheese and chives.
10. Punch dough down. Turn onto light floured board.
11. Divide in half.
12. Roll each 1/2 into 12 x 15-inch rectangle.
13. Cut each rectangle into 20 (3-inch) squares.
14. Place on greased sheets 1-inch apart.
15. Sprinkle 1 teaspoon cheese mix on each.
16. Bring each point to center.
17. Cover. Rise until double, 15 minutes.
18. Bake at 400u0b0 for 10 to 12 minutes. Cool on wire rack.

flour, sugar, salt, yeast, tomato juice, water, margarine, egg, cheddar cheese, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=600527 (may not work)