Tomato Cheese Pinwheels

• 4 to 4-1/2 c. All-Purpose Flour, divided
• 2 Tbsp. Sugar
• 1 pkg. (1/4 oz.) active Dry Yeast
• 1-1/4 tsp. Salt
• 3/4 c. Warm Tomato Juice (120 - 130 degrees)
• 1/2 c. Warm Water (120 - 130 degrees)
• 1/4 c. Butter or Margarine
• 1 Egg
• 2 c. (8 oz.) finely shredded Sharp Cheddar Cheese
• 2 Tbsp. snipped Chives

1. In a mixing bowl, combine 1 c. Flour, Sugar, Yeast and Salt. Add Tomato Juice, Water and butter; beat for 2 minutes on medium speed.
2. Add Egg and enough remaining Flour to form a soft dough. Place in a greased bowl; turn once to grease top.
3. Cover and refrigerate for 2 hours or until doubled.
4. Punch dough down. Divide in half; fold each half into a 15 x 12 inch rectangle approximately 1/8 inch thick.
5. Cut into 3 inch squares.
6. Place 2 inches apart on greased baking sheets.
7. Make 1 inch slits in each corner of each square.
8. Combine Cheese and chives; place 1 heaping teaspoon in the center of each square.
9. Bring every other corner up to center, overlapping slightly to form pinwheels; press firmly. Bake at 400 for 8 - 10 minutes.
10. Remove to a wire rack to cool. Yields 40 appetizers.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=110039 (may not work)