| 1 | In small bowl, mix blue cheese, ?c minced parsley, and 2 tbsp butter until well blended. |
| 2 | Trim crusts from bread slices; reserve bread trimmings for making crumbs another day. |
| 3 | With rolling pin, roll bread slices flat. |
| 4 | Evenly spread about 1 rounded tablespoonful cheese mixture on each bread slice; roll up, jelly-roll fashion. |
| 5 | On waxed paper, place remaining ?cup minced parsley. |
| 6 | Spread outside of cheese rolls with remaining butter; coat lightly with parsley. |
| 7 | Wrap rolls tightly in plastic wrap; refigerate at least 30 minutes for easier slicing. |
| 8 | To serve, slice each parsley-coated cheese roll crosswise into six slices. |
| 9 | Place slices, cut-side up, on platter. |
| 10 | Makes 3 dozen hors d"oeuvres. |
| 11 | Each pinwheel: about 35 calories, 2 g fat, 2 mg cholesterol, 80 mg sodium. |
| 12 | Good housekeeping"s holiday best "93 pg 12 |
