6 (4 ounce) slices sharp processed cheese food
1 (2 ounce) package cream cheese, softened
4 cloves garlic, peeled and minced
2 teaspoons prepared horseradish
1/2 teaspoon prepared horseradish
1 teaspoon prepared horseradish
3 tablespoons brown sugar
2 teaspoons salt
1/4 teaspoon ground black pepper
3 teaspoons dried minced onion
1/4 teaspoon cayenne pepper
1/4 teaspoon dried basil
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
1 1/2 tablespoons water
2 tablespoons Worcestershire sauce
2 tablespoons Worcestershire sauce
1 cup distilled white vinegar
1 small onion, sliced into 1/2 inch rounds (optional)
1 cup chopped green bell pepper, cut into 1/2 inch rounds
In a medium bowl, mix the sharp processed cheese food, cream cheese, garlic, horseradish, horseradish, brown sugar, salt, black pepper, onion, cayenne pepper and tomato paste. Chill overnight in the refrigerator. Drain well.
Preheat oven to 350 degrees F (175 degrees C). Remove the foil from the duvets, and with a few tablespoons of the sharp processed cheese food mixture, roll up the parchment.
Starting with the undersketched squares of foil, roll the puff pastry into an 8 inch pie wedge. Slip the sides of the foil into the square when needed. Press the edges into the squares by placing a large portion of plastic wrap over the edges. Secure to prevent leaking. Place the edges of the squares slightly away from the zipper edges. Crimp edges after everything is filled.
Bake in preheated oven for 70 minutes, or until bubbly and brown. Turn over and bake for 35-40 minutes longer, until golden white. Brush lightly with the melted cheese until golden. Continue baking for 5 minutes, then turn over again. Bake for 1 minute and brown the edges of the rolls. Remove from oven and cool on wire rack (Cool, Cool, Cool!). While still warm, slice rolls and serve warm.