4 to 4-1/2 c. All-Purpose Flour, divided
2 tbsp. Sugar
1 pkg. (1/4 oz.) active Dry Yeast
1-1/4 tsp. Salt
3/4 c. Warm Tomato Juice (120 - 130 degrees)
1/2 c. Warm Water (120 - 130 degrees)
1/4 c. butter
1 Egg
2 c. (8 oz.) finely shredded Sharp Cheddar Cheese
2 tbsp. snipped Chives

In a mixing bowl, combine 1 c. Flour, Sugar, Yeast and Salt. Add Tomato Juice, Water and butter; beat for 2 minutes on medium speed. Add Egg and enough remaining Flour to form a soft dough. Place in a greased bowl; turn once to grease top. Cover and refrigerate for 2 hours or until doubled. Punch dough down. Divide in half; fold each half into a 15 x 12 inch rectangle approximately 1/8 inch thick. Cut into 3 inch squares. Place 2 inches apart on greased baking sheets. Make 1 inch slits in each corner of each square. Combine Cheese and chives; place 1 heaping teaspoon in the center of each square. Bring every other corner up to center, overlapping slightly to form pinwheels; press firmly.

Bake at 400 for 8 - 10 minutes. Remove to a wire rack to cool.

Yields 40 appetizers.