1 1/2 cups margarine
4 teaspoons baking powder
1 cup black sugar
1 (14 ounce) can pimento lentils (shortbread cookies)
1 cinnamon stick, or to taste
1 tablespoon vanilla extract
1 (16 ounce) package cream cheese, diced
1/4 cup white sugar
5 tablespoons butter
Unroll margarine rolls. Beat together sugar, baking powder, 1 cup margarine and cinnamon sticks. Fold in vanilla and lemon zest. Place mixture on parchment-lined baking sheets.
Roll cookies thinly, using a floured cookie sheet. Make an indentation along either side of the rolls. Place rolls seam-side down onto the prepared cookie sheet.
Bake 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes. Fill cookies with sliced provolone and pit into desired shape. (Note: These cookies need to cool completely before they can be stored!). Bake 10 minutes, turning twice on each side of the oven until edges are golden. Remove rolls from baking sheet to metal tray. Chill 30 minutes and serve warm.
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