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Camilla Saulsbury
Posts:
39
From:
Texas
Registered:
12/5/08
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(4 of 4)
Re: Spinach-Cheese Swirls
Oct 12, 2009 11:30 AM
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Hi Joanne,
It also helps to place the rolls back in the refrigerator for 10 minutes or so, so that they are firm. And I agree, a knife dipped in hot water makes a huge difference in achieving pretty slices! Use your largest knife and cut down in one quick stroke.
Cheers.
Camilla
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Angela P
Posts:
2,330
From:
Tennessee
Registered:
11/11/06
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(3 of 4)
Re: Spinach-Cheese Swirls
Jun 25, 2009 4:23 PM
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Hi Joanne and welcome  I've found either using butter or a nonstick spray on my knife helps greatly! -- ~*~Angela~*~ |
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C (P) S
Posts:
3,944
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(2 of 4)
Re: Spinach-Cheese Swirls
Jun 5, 2009 12:36 PM
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You might try dipping your knife into a bowl of ice water (shake the water off, you just want the knife real cold)...make sure your knife is sharp.
--
>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<
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Joanne Powell
Posts:
1
Registered:
6/2/09
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(1 of 4)
Jun 2, 2009 1:17 PM
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I may the only one who has trouble cutting these. I have tried them twice. They always bake well and taste good, but they don't look so good. The reason is that after I have rolled it up and start cutting, the dough sticks to the knife and lifts off. I flour the knife and tried several knives to no avail. The roll starts out wrapped tightly and then seems to get loose as it sticks to the knife. Anyone out there with a solution? Joanne
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