"No matter what the occasion, my Dad's pimento cheese dip always makes an appearance," says former culinary team member Grant Melton. "Here, I used his recipe—the vinegar is what makes it—and rolled it up into pie dough for a savory take on a palmier. These are a great app to keep on hand in the freezer. Once sliced, place them on a baking sheet and freeze. Once frozen, transfer them to a freezer bag, and let thaw slightly before baking."
For another festive appetizer idea, check out Grant's Thanksgiving Hand Pies, and click here for more easy and delicious turkey day ideas.
- One 4-ounce package cream cheese, softened
- ½ cup shredded sharp yellow cheddar cheese
- ½ cup shredded sharp white cheddar cheese
- One 4-ounce jar pimentos, drained
- ¼ teaspoon smoked paprika
- ½ teaspoon white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Flour, for work surface
- 2 recipes All-Buttah Pie Dough, or 2 store-bought pie dough rounds
- 1 egg
- 1 teaspoon Dijon mustard
- 2 tablespoons sesame seeds
In a food processor, pulse cream cheese, yellow cheddar, white cheddar, pimentos, paprika, vinegar, salt and pepper until the mixture comes together.
Place the pie dough on a well-floured work surface. Roll out the dough to a 14-by-10-inch rectangle. Spread the cheese mixture evenly on the dough, covering the surface. Begin rolling up one of the long sides of the dough until it reaches the middle, then repeat with the opposite long side so that they meet in the middle. Refrigerate the dough for 30 minutes.
Preheat the oven to 400˚F. Line 2 baking sheets with parchment paper. In a small bowl, whisk the egg and Dijon mustard.
Remove the dough from the fridge and trim 1-inch off each end and discard. Brush the log all over with a thin layer of the egg mixture and sprinkle with sesame seeds to coat. Cut the log in half, then slice each half into 8 slices and arrange on the prepared baking sheets.
Bake until golden brown, about 15 minutes. Let cool slightly before serving.