Cherry Bread Rolls
|Cream cheese||8 Ounce (1 Package)|
|Finely chopped maraschino cherries||2 Tablespoon|
|Maraschino cherry syrup||2 Tablespoon|
|Chopped toasted slivered almonds||2 Tablespoon (From A 5 Ounce Can)|
|Butter/Margarine||1 Cup (16 tbs) (2 Sticks)|
|Fresh white bread loaf||1 , unsliced|
1 Soften cream cheese in a medium-size bowl; blend in cherries, syrup and almonds. Soften butter or margarine until easy to spread in a small bowl.
2 Trim crusts from loaf of bread, then slice bread lengthwise into 8 thin slices. Cover with damp towel let stand 10 minutes.
3 Spread slices, 1 at a time, with about 2 tablespoons softened butter or margarine, then about 2 tablespoons cheese mixture. Starting at end, roll up, jelly-roll style. Wrap tightly in wax paper, foil or transparent wrap. Chill at least 2 hours, or overnight.
4 To serve, unwrap and slice each roll cross wise into 8 or 9 slices.