1 pound Cheddar cheese
1 (1 ounce) package cream cheese, softened
1 (1 ounce) package cream cheese, softened
1 (10 ounce) can cream of mushroom soup
1 (4 ounce) can sliced mushrooms
In a medium bowl, mix the cheese, cream cheese and cream cheese until smooth. Shape into several 2 inch rolls. Wrap the rolls in plastic wrap paper. Seal edges of paper.
Sprinkle about 1/4 cup of the mushroom soup on the corn bread, and fold over so that it covers the entire surface. Brush lightly with water and cover with plastic wrap paper.
Preheat oven to 400 degrees F (200 degrees C). Place rolls in preheated oven for 10 minutes. Flip rolls onto plates, and cook 2 minutes more. Serve at room temperature.
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