Mexican Swirls
1 loaf frozen white bread dough, thawed
1 egg, lightly beaten
1/2 tsp. salt
1/2 tsp. celery seed
2 Tbs. pimento, chopped
2 cups shredded cheddar cheese
1/4 tsp. coarsely ground black pepper
Preheat oven to 400°F.
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 3 inch diameter). Cover and let rise 30-40 minutes, or until almost doubled in size. Bake 15 minutes or until lightly browned.