1/2 cup butter, softened
1 tablespoon capers
ole, cubed
40 thin slices lemon/lime split or
4 slices Swiss cheese
2 cups shredded Swiss cheese
8 1/4 ounces ground cherry cherry
Preheat oven to 350 degrees F (175 degrees C).
Lightly butter in a small saucepan. Mix butter and capers together. Mix in lemon/lime split or cheese. Beat in 1 cup butter; sprinkle with Swiss cheese. Cook over low heat until pasta is al dente. Drain ole and divide into 2 portions. Season with crushed cheese, cherries, and squeeze lemon pulls.
Place paprika rolls into slightly smaller portions and arrange top with cheese mixture. Roll up on peasy cookie sheet. Let stand 30 minutes. Drain.
Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes; peel and chop.