MEDITERRANEAN PASTRY PINWHEELS
These quick appetizers are irresistible. The flavors of sun-dried tomatoes and pesto balance beautifully. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Unfold puff pastry; roll and trim into a 10-in. square., Beat cream cheese and pesto until smooth; stir in remaining ingredients. Spread cheese mixture on pastry to within 1/2 in. of edges. Roll up jelly-roll style. Freeze 30 minutes. Cut crosswise into 16 slices., Bake cut side down on a parchment-lined baking sheet until golden brown, 12-15 minutes. Freeze option: Cover and freeze unbaked pastry slices on waxed paper-lined baking sheets until firm. Transfer to airtight container; return to freezer. To use, preheat oven to 400°; bake pastries until golden brown, 15-20 minutes.
Nutrition Facts : Calories 170 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 227mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.
PINWHEELS 3 WAYS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
- For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
- For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
- For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
- Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
CRESCENT PINWHEELS (FROM PILLSBURY)
Make and share this Crescent Pinwheels (From Pillsbury) recipe from Food.com.
Provided by marisk
Categories European
Time 40m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F.
- Spray cookie sheets with nonstick cooking spray.
- Separate dough into 4 rectangles; place on lightly floured surface.
- Firmly press perforations to seal.
- Press or roll each to form 8x5-inch rectangle.
- Arrange 1/4 of prosciutto slices evenly over each rectangle.
- In small bowl, combine cheese, pepper and oil; mix well.
- Sprinkle mixture evenly over prosciutto on each rectangle.
- Sprinkle with basil.
- Starting at short side of each rectangle, roll up; seal long edges.
- With serrated knife, cut each roll into 5 slices.
- Place, cut side up, on sprayed cookie sheets.
- Bake at 375 degrees F. for 15 to 20 minutes or until golden brown.
- Remove from cookie sheets. Serve warm.
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