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