Herbed Cheese Pinwheel Canapes
|Cream cheese||8 Ounce, softened (1 Package)|
|Chopped parsley||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄8 Teaspoon|
|Unsliced whole wheat bread loaf||1 Pound, crusts trimmed0|
|Soft margarine||4 Tablespoon (Parkay Brand)|
|Finely chopped pecans||1⁄4 Cup (4 tbs)|
|Sesame seed||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
Combine cream cheese, parsley, juice and seasonings, mixing until well blended.
Slice bread lengthwise into 1/2-inch slices.
Roll each slice to 1/4 inch thickness.
Evenly spread each bread slice with cream cheese mixture; roll up, starting at narrow end.
Spread bread rolls with margarine, excluding ends.
In small skillet, combine remaining ingredients; cook 3 minutes or until Worcestershire sauce evaporates.
Coat bread rolls with pecan mixture.
Cover; chill at least 30 minutes.
Cut each bread roll crosswise into 1/2-inch slices.