Pimento Pecan Cheese Roll

Here’s another No Time 2 Cook offering from days gone by.  The original recipe came from a sweet friend from my childhood church, All Saints Episcopal in Jackson, MS.  A church event was seldom planned without this delicious appetizer gracing the table.  I found the recipe in the old All Saints cookbook, “Bread and Wine”, made a few tweaks, and it quickly became a customer favorite.

Eventually, as No Time 2 Cook grew, the recipe became too labor intensive, so I tweaked it again and created our Pimento Pecan Cheese Spread which remained on our menu for many years.  I share this recipe with pride, fond memories, and deep affection for my dear friends at All Saints both past and present.

Ingredients

  • 2 oz. jar pimento
  • ½ t. Garlic powder
  • ½ t. Onion powder
  • 1/2 t. salt
  • ½ t. red pepper
  • ¼ t. Louisiana hot sauce
  • 3 c. Extra sharp cheddar
  • 4 oz. Cream cheese
  • 3/4 c. chopped pecans
  • Paprika
  • Fresh parsley

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Instructions

Grate cheese in a large mixing bowl, add cream cheese, and allow both to soften to room temp.  Mix pimento, garlic powder, onion powder, salt, red pepper, and hot sauce in a separate bowl.   When cheeses are softened, blend together with one clean hand, add spice mixture, add pecans and continue to mix until well blended.  Chill dough for several hours or overnight.  Form into a roll about the diameter of a Ritz cracker or into a ball if preferred.  Roll or sprinkle with paprika and wrap in plastic wrap.

This recipe can be easily doubled and freezes well.  To serve, place on a pretty plate, garnish with a sprig of fresh parley, and arrange Ritz or favorite crackers around the roll.

 

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