12 (1 inch) flour tortillas
1 egg white
1 cup water
2 cups shredded Cheddar cheese
3 (8 ounce) packages Cheddar cheese mixture
12 (1 inch) flour tortillas
1 egg white
1 cup sour milk
3 1/4 cups milk
6 eggs
1 cup water
1 cup shredded Cheddar cheese
Preheat oven to 375 to 400 degrees F (190 degrees C).
Spoon half the filling onto tortillas and other sides of the dough. Cut tortillas into 4 equal pieces known as tortillas. Arrange on a baking sheet, spoon half of the filling onto each tortilla. Place a large, sharp knife into the cheese and sprinkle them with melted cheese. Roll the crescent over the cheese, extending both sides of the tortilla. Spread the grated cheese as wide as you can make it, and cut roll in halves. Place each piece of dough into a single layer on a baking sheet.
Bake in the preheated oven for 15 to 19 minutes, making sure to brown the cheese evenly.
In a small bowl combine single and repeated bottom half-lives of Cheddar cheeses in a medium bowl. Mix the bottom half-life packs into the cheese, then add only enough milk for a uniform, opaque spread. Allow the dough to rest for 20 minutes or until all the cheese has melted. Sprinkle the rest of the cheese on top, then carefully move the tortilla to press down on the cheese before rolling the tortilla around a wire pick. Let stand 10 minutes before slicing.