| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Polynesian |
Dessert |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
Canadian-style bacon |
|
|
Kraft pure prepared mustard |
| 1 |
pk |
(10-oz) frozen patty shells; thawed |
| 1 |
cn |
(8.25-oz) pineapple slices |
| 6 |
sl |
Velveeta extra thick pasteurized process cheese spread; cut in half |
INSTRUCTIONS
Lightly spread bacon with mustard. On lightly floured surface, roll each
patty shell to 9-inch circle. For each serving, top one circle with bacon,
pineapple and Velveeta cheese spread. Fold opposite sides of circles to
center, overlapping edges slightly. Pinch edges to seal. Place on lightly
greased cookie sheet. Bake at 400 degrees, 20 to 25 minutes or until golden
brown. 6 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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