Mexican Swirls

Preparation:  15 min. Cooking: 15 min. Total: 30 min.
Recipe photo
  • 1 loaf frozen white bread doughs , thawed
  • 1 eggs , lightly beaten
  • 1/2 tsp salt
  • 1/2 tsp celery seed
  • 2 Tbsp pimento , chopped
  • 2 Cup cheddar cheese , shredded
  • 1/4 tsp black pepper , coarsely ground
Divide dough into 2 parts. Roll each into a 12x9 inch rectangle on lightly floured surface. Combine remaining ingredients in a bowl and spread onto dough rectangles. Starting at long side, roll each rectangle up as for a jelly roll. Seal edges. Cut in 1 inch slices. Place cut side down in greased muffin cups (about 2.75 inch diameter). Cover and let rise 30-40 minutes, or until almost doubled in size. Preheat oven to 400 ℉. Bake 15 minutes or until lightly browned.
Calories
85 Cal
Fat
6.9 g
Carbs
0.5 g
Protein
5.3 g
Fiber
0.1 g
Sugar
0.2 g
Cholesterol
38 mg
Sodium
230 mg


Nutrients

Fiber     0.1 g
Fat     6.9 g
Sugar     0.2 g
Carbs     0.5 g
Protein     5.3 g
Calories     85 Cal

Fats

Fat, Poly     0.3 g
Fat, Mono     2 g
Fat, Sat     4.2 g
Fat, Trans     0 g
Fat, Percent     73 %

Vitamins

Vitamin, K     1 mcg     0.8 %
Vitamin, A     270 IU     9 %
Vitamin, B12     0.2 mcg     8.1 %
Niacin     0 mg     0.2 %
Riboflavin     0.1 mg     7.3 %
Vitamin, C     1.7 mg     1.9 %
Vitamin, D     4 IU     0.7 %
Vitamin, B6     0 mg     1.6 %
Vitamin, E     0.1 mg     0.8 %
Panto, Acid     0.1 mg     2.6 %
Choline     13 mg     2.3 %
Thiamin     0 mg     0.7 %

Minerals

Calcium     140 mcg     14 %
Phosphorus     110 mg     15 %
Magnesium     6.5 mg     1.5 %
Copper     0 mcg     1 %
Fluoride     6.8 mcg     170 %
Zinc     0.7 mg     5.9 %
Cholesterol     38 mg     0.2 %
Sodium     230 mg     15 %
Selenium     3.8 mcg     6.9 %
Manganese     0 mg     0.2 %
Potassium     30 mg     0.7 %
Iron     0.3 mg     3.5 %