11 Sep Martha’s Pimento Cheese Brings The South to Wisconsin
If you’ve ever been to a cocktail party or special event in the south, you know all about pimento cheese. Down there, this spread is best served on Ritz crackers or white bread with the crusts cut off. I love the tradition, but when when I recently picked up the new Chile de Árbol flavor of Martha’s Pimento Cheese, I knew I had to use it to spice up one of my favorite, easy recipes.
Have you tried Martha’s cheese yet? This local product is made by a great lady right here in town. When life’s road led Martha Davis Kipcak north from Texas here to Milwaukee, she fell in love with Wisconsin’s world-class cheese (duh!), but longed for a favorite Southern staple: pimento cheese. It was then that Martha decided to set out on a new culinary adventure. Mighty Fine Food was born with Martha’s Pimento Cheese leading the way, marrying the best of Southern food traditions with the best of Wisconsin: great cheese.
Her spread is perfect to put out with the aforementioned crackers or tea sandwich (on a fancy cracker or fresh baked bread, of course!) Mrs. Tall Guy and I also use it to dress up a weeknight dinner roll and serve with soup or baked chicken and veggies. What would you pair with these spicy rolls?
Easy Pimento Cheese Roll-Ups
- One package of Martha’s Pimento Cheese
- One package of crescent roll dough
Prepare cookie sheet with cooking spray. Preheat oven to 375°.
Roll out crescent roll dough on to flat surface. Using a rolling pin and fingers, pinch shut any perforations and roll to roughly 11″ X 15″.
Spread cheese over dough. Roll tightly starting on a wider side. Pinch shut at the end. Cut into 1/2″ pieces and place on prepared cookie sheet.
Bake for 8 – 10 minutes or until golden. Remove from oven and immediately transfer to wire cooking rack or serving tray. These are best served warm.