Fila Cheese Onion Rolls
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Gruyere/Samsoe, swiss/ jack cheese||6 Ounce|
|Cream cheese||6 Ounce (2 Packages)|
|Caraway seed||1⁄2 Teaspoon|
Insert slicing disc in food processor.
Cut onions in quarters to fit feed tube and slice.
Melt 3 tablespoons of the butter in a wide frying pan; add onion and cook over moderate heat, stirring frequently, for 20 minutes or until onion is limp and pale gold, but not browned, and most of liquid has evaporated.
Cool to lukewarm.
Change to shredding disc and shred Gruyere cheese; transfer to a bowl.
Change to metal blade; cut cream cheese in chunks, process until soft, and add to shredded cheese along with caraway seed and cooked onion; stir to mix well.
Melt remaining 5 tablespoons butter in a small pan.
To make each roll, stack 3 or 4 sheets of fila horizontally and brush very lightly between sheets with some of the butter (streak in a few places, don't coat the whole sheet).
Then spoon on 1/3 of cheese-onion mixture in an even band along one long edge of fila and roll to enclose.
Cut roll in half and place halves, seam side down, on a baking sheet; brush entire surface of rolls well with butter to prevent drying.
Repeat, making 2 more rolls.
(At this point you can cover rolls with clear plastic wrap and refrigerate until next day.) Just before baking, cut rolls on pan in 1-inch pieces and leave slices standing in place.
Bake, uncovered, in a 400° oven for about 12 minutes (about 17 minutes if chilled) or until golden brown.
Let cool slightly so cheese will solidify; then serve.