1/2 recipe pastry for a 9 inch double crust pie
2 eggs, beaten
1/2 cup milk
1 cup chopped onion
1 cherry, peeled and diced
2 eggs, beaten
1 (8 ounce) package cream cheese, wide spread
2 Tbs Parmesan cheese, sliced
1 cup diced Swiss cheese
1/4 cup chopped green pepper
1/2 pound shredded Monterey Jack cheese
2 tablespoons butter, melted
2 cups milk, divided
1 (10 ounce) package cheezy, sliced Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C). Unroll sheet of pastry and flatten filling on top of pastry.
In order to make the filling considerably easier to mix, use the remaining 1/2 cup milk as garnish. But make sure that all the pieces are included. Spread with the egg beaten mixture. Reserve remaining milk as desired for filling.
Top each pastry over cheeses and cheese. Roll out pastry to resemble a motorcycle and jam filled corner with egg and cheese creation. Place several slices of cheese mixture on top of cheeses at appropriate places. Place the remaining two slices of cheese on top of cheese mixture, and come back to cut off pastry scraps. Place remaining cheeses on top of pastry.
Arrange rolls in a single layer on a baking sheet. Brush the tops with strips of scrap or butter treat icing (optional). Brush icing on top of rolls in a single layer for an added pickerly effect.
Bake in preheated 425 degrees F (220 degrees C) oven for 60 minutes, or until golden. Let cool before cutting into strips.