Stacked Cheese Puffs
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A melt-in-your-mouth appetizer from your freezer!
Ingredients:
- (3) 16 oz original Pepperidge Farm Bread, frozen
- 1 lb margarine, softened
- 4 jars Old English Kraft sharp cheddar cheese
- 1 tsp beaumonde
- 1 tsp onion powder
- 1 tsp dill weed
- 1 tsp Tobasco sauce
Directions:
Trim crusts off all sides of bread while frozen. In a large bowl, combine
margarine, cheese, beaumonde, onion powder, dill weed and Tabasco sauce. Beat
until very smooth. Trim all crusts from bread while frozen.
To prepare puffs: spread cheese mixture on three slices of bread and stack.
Cut stack into 9 equal pieces and frost all sides. Place on a cookie sheet
and freeze. When frozen, store in plastic bags.
Preheat oven to 350 degrees F. Using an ungreased cookie sheet, bake cheese
stacks (direct from freezer) for 10-15 minutes until set or lightly brown
on the edges.
Makes 135 puffs
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