PINWHEEL STEAK POTPIE
On cool nights, nothing hits the spot like a steaming homemade potpie-especially one you can get on the table fast. The pinwheel crust on top has become my signature. -Kristin Shaw, Castleton, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm., In same skillet, combine vegetables, water and thyme; stir in gravy. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are thawed. Stir in beef; remove from heat., Unroll crescent dough and separate into 8 triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center. , Bake, uncovered, until golden brown, 16-18 minutes.
Nutrition Facts : Calories 365 calories, Fat 18g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 716mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.
BEST SOUTHERN PIE
This is an old Southern family Recipe My Aunt Gladys use to make. And My cousin posted it on Face Book so I got the Recipe from her! Southern as you can get. Yum.
Provided by Elizabeth McCarthy
Categories Pies
Time 2h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pie shell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.Best Southern Pie ever! Delicious..
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.
PECAN PUMPKIN PIE PINWHEELS
These pie-like cookie spirals are a pretty way to bring pumpkin flavor to dessert any time of the year.-Kathy Yarosh, Apopka, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Prepare pie crust mix according to package directions; divide dough in half., Roll each portion into a 14x8-in. rectangle on lightly floured pieces of waxed paper. Spread half of pumpkin mixture over one rectangle to within 1/4 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper. Repeat with remaining dough. Freeze 30 minutes or until firm., Preheat oven to 400°. Using a sharp serrated knife, trim ends and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment paper-lined baking sheets. Bake 18-22 minutes or until light golden. Remove from pans to wire racks to cool completely., In a small bowl, combine frosting and enough milk to reach a drizzling consistency. Drizzle over pinwheels; let stand until set. Store between pieces of waxed paper in airtight containers. Freeze option: Place wrapped logs in a resealable plastic freezer bag; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 2-4 minutes.
Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PINWHEEL CHERRY PIE
Switch out a standard lattice piecrust for a swirl of twisted dough reminiscent of fireworks (specifically, the "spinner" effect). As it bakes, the cherry filling bubbles up, peeking out from the twirled dough to hint at what's inside. It's just the thing for Fourth of July and beyond!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Place a foil-lined rimmed baking sheet on bottom rack to catch juices.
- On a lightly floured surface, roll out one disk of dough to 1/8 inch thick. Cut out an 11-inch round and fit into a 9-inch pie plate. Refrigerate crust while you prepare filling.
- In a large bowl, combine sugar, cornstarch, salt, and cinnamon. Using your fingertips, rub vanilla seeds into sugar mixture. Add cherries and toss. Transfer cherry mixture to crust. Dot top with butter.
- On a lightly floured surface, roll out second disk of dough to 1/8 inch thick. Using a pastry wheel, cut into 1/2-inch-wide strips. Working with one strip at a time, gently lift from each end and twist in opposite directions to twirl.
- Starting at center of pie, place strip over filling in a spiral. Repeat with more strips, connecting them as you go by gently pinching adjoining ends together (you will have leftover strips; reserve for another use). Brush spiral and exposed edge of bottom crust with egg wash.
- Bake until crust is golden brown and juices are bubbling (if using fresh cherries, begin checking after 1 hour; if using frozen, it will take about 1 hour, 30 minutes). If top begins to brown too quickly, tent with foil and continue to bake. Transfer to a wire rack and let cool completely. Pie can be stored at room temperature (covered loosely with parchment and tented with foil) up to 1 day.
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