** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large bowl cream together the butter and tomato juice.
2. Add the remaining ingredients. Divide the mixture in half and roll into 2 rolls about 12 inches long.
3. Chill overnight. Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet.
4. Bake in a 350~ oven for 10 to 12 minutes. Serves 6 to 8.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Tomato, Cheese, Pecan allergies.