Pasta Pinwheels Recipes

ITALIAN PINWHEELS

Steps:

• Allow the refrigerated pie crust to sit on the counter for about 10-15 minutes.
• Unroll the crust into a flat circle.
• Spread a thin layer of Dijon mustard on top of the pie crust, reaching all of the way to the edges.
• Top with a single layer of prosciutto; overlapping in some places is fine.
• Add mozzarella and Parmesan; sprinkle with Italian seasoning.
• Tightly roll up the pie crust, pressing gently to seal the seam. Wrap in foil; refrigerate for at least 1 hour (or overnight).
• When ready to bake, preheat oven to 425°F. Line a baking sheet with parchment paper or foil that has been sprayed lightly with nonstick spray.
• Remove the foil wrap and slice the roll crosswise into ½-inch thick rounds. You should have about 13-14 rounds. I typically discard the tapered ends. Arrange pinwheels on the prepared baking sheet.
• Bake for 10-11 minutes, or until the cheese is melted and the pastry is golden brown. Cool slightly, then serve warm or at room temperature. Garnish with fresh herbs, if desired.

PINWHEEL PASTA BAKE

Steps:

• Bring a large saucepan of water to the boil, and add the pin wheels with a dash of olive oil.
• Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
• Heat the sunflower oil in a large frying pan, and sauté the garlic for 2 minutes. Add the mushrooms and courgettes and cook covered, for 5 minutes, or until softened.
• Stir the chopped parsley and vegetable stock into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the pinwheels, and stir in the grated cheese.
• Preheat the oven to 200C (400F and Gas Mark 6).
• Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
• Serve with warm, crusty bread.

PINWHEELS 3 WAYS

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.

PIZZA PINWHEELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.
• Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

PIZZA PINWHEELS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough into a 16x10-in. rectangle. Sprinkle with cheeses and pepperoni. , Roll up jelly-roll style, starting with a long side. Cut into 2-in. slices. Place cut side down in a greased 15x10x1-in. baking pan; lightly press down to flatten. , Bake for 8-10 minutes or until golden brown. Serve with spaghetti sauce if desired.

PIZZA PUFF PINWHEELS

Steps:

• Preheat oven to 200C/180C fan/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
• Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
• Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.