PESTO PINWHEELS
These pesto pinwheels are one of the best easy appetizers! Flaky puff pastry filled with pesto, cheese, and prosciutto. Freezer-friendly and so festive!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 55m
Number Of Ingredients 6
Steps:
- Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan.
- Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll-if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 pinwheel, Calories 85 kcal, Carbohydrate 5 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 4 mg, Fiber 1 g, Sugar 1 g
PESTO PUFF PASTRY PINWHEELS
Break out a few simple ingredients to make these Pesto Puff Pastry Pinwheels. All you need is a sheet of ready to roll puff pastry, pesto, parmesan and garlic butter.
Provided by Julia Pinney
Categories appetizers
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray or two. (if needed)
- In a small saucepan sert over medium heat, add the butter and garlic. Let it sizzle for a minute and remove from heat. Add either the parsley or basil and set aside.
- Unroll the cold sheet of puff pastry and cut into 9 equal squares. Mine were 4 x 4 inches (10 x 10 cm).
- Using a small sharp knife, cut a one inch slit from each corner towards the center.
- Place the puff pastry squares on sheet of parchment paper on the baking tray. Place a teaspoon of pesto in the center of each pastry square and top with about a teaspoon of parmesan cheese.
- Fold in one corner of each triangle towards the center. When all four are folded in firmly press them together so they don't come apart during baking.
- Brush the pastries with garlic butter and a small sprinkling of parmesan cheese. Bake for approximately 15 - 18 minutes until golden and puffed up.
- Remove from oven and leave on a tray to cool for just a few minutes. Can be served immediately or at room temperature.
Nutrition Facts : ServingSize 1 pinwheel, Calories 231 kcal, Carbohydrate 13 g, Protein 4 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 11 mg, Sodium 265 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g
PESTO PUFF PASTRY PINWHEEL
With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!
Provided by Magda
Categories Appetizers and Snacks Pastries
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
- Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
- Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
- Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
- Bake in the preheated oven until pastry is browned, 25 to 30 minutes.
Nutrition Facts : Calories 535 calories, Carbohydrate 31.3 g, Cholesterol 19.6 mg, Fat 39.9 g, Fiber 1.8 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 431.8 mg, Sugar 0.5 g
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.
PUFF PASTRY PINWHEELS FILLED WITH SUN-DRIED TOMATOES AND PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 18 pinwheels
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season, to taste, with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well.
- Line 2 baking sheets with parchment paper. Place 1 sheet of puff pasty on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half. Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet. Brush the dough with the beaten egg. Bake at 350 degrees F until the dough is golden brown, about 20 minutes. Serve warm.
EASY PUFF PASTRY PESTO PINWHEELS
Steps:
- Roll out the puff pastry and spread with the pesto, top evenly with the shredded cheese. Roll from the long end. Place on a parchment paper lined cookie sheet, cover with plastic and refrigerate for 30-60 minutes at least. This will firm it up so it is easier to cut and make it flakier when it bakes.
- Pre-heat oven to 375F (190C).
- Remove the roll from the fridge and slice into 1/4 inch slices (more or less) and place again on the cookie sheet, cut side up, bake for approximately 20-25 minutes or until golden brown. Serve immediately. Enjoy!
Nutrition Facts : Calories 69 kcal, Carbohydrate 1 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 152 mg, Fiber 0.1 g, Sugar 0.4 g, UnsaturatedFat 1.1 g, ServingSize 1 serving
PESTO PUFF PASTRY PINWHEELS
Provided by Delish D'Lites
Time 30m
Number Of Ingredients 6
Steps:
- Preheat your oven to 400 degrees F.
- To make the sundried tomato pesto, blend the sundried tomatoes, 1 peeled garlic clove, 1 tbsp of olive oil, 1/4 cup Krafted Grated Parmesan Cheese, and 1 tbsp of basil pesto.
- Spread the sundried tomato pesto in a thin layer onto one sheet of puff pastry.
- Top with 1 cup of Kraft Natural Shredded Mozzarella Cheese.
- Roll the puff pastry sheet into a tight log, seam side down.
- Repeat the process with the basil pesto on the second sheet of puff pastry.
- Chill the logs for 10 minutes in the freezer. then slice into 1" rounds with a serated (bread) knife.
- Place the pinwheels onto a parchment lined baking sheet and bake for 20 minutes, until puffed, cheesy, and golden brown.
- Serve warm or at room temperature.
PESTO PINWHEELS
Treat your guests with these delicious pinwheels made with pastry and basil that are ready in 30 minutes - perfect to serve as appetizers for Christmas.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 40
Number Of Ingredients 3
Steps:
- Heat oven to 400°. Roll each sheet of puff pastry on very lightly floured surface into rectangle, 14x10 inches.
- Spread 1/2 cup of the pesto evenly over each rectangle to within 1/2 inch of long sides. Starting at 10-inch side, loosely fold pastry into roll; brush edge of roll with egg, then pinch into roll to seal.
- Cut each roll into 1/2-inch slices, using sharp knife. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 105, Carbohydrate 6 g, Cholesterol 20 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 80 mg
PIZZA PUFF PINWHEELS
Make the ideal supper treat for under 5s, with ready-made pasta sauce, a little ham, grated cheese and shop-bought puff pastry
Provided by Liz Franklin
Categories Afternoon tea, Snack, Starter, Treat
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 171 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Protein 6 grams protein, Sodium 0.74 milligram of sodium
CHICKEN PESTO PINWHEELS RECIPE BY TASTY
Here's what you need: puff pastry, pesto sauce, chicken, shredded parmesan cheese, kosher salt, eggs, fresh parsley
Provided by Betsy Carter
Categories Appetizers
Yield 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles.
- Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt.
- Starting from a short end, carefully roll up the puff pastry to form logs.
- Slice the logs into ½-inch (1 cm) rounds and arrange them on the prepared baking sheet, spacing 1 inch (2 cm) apart. Brush with egg wash.
- Bake for 20-25 minutes, or until golden brown.
- Sprinkle with chopped parsley, then serve.
- Enjoy!
Nutrition Facts : Calories 218 calories, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
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