Tomato Cheese Pinwheels Recipes

MEDITERRANEAN PASTRY PINWHEELS

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.

PUFF PASTRY PINWHEELS FILLED WITH SUN-DRIED TOMATOES AND PESTO

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.

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.

CHEESE & PICKLE PINWHEELS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix the cheeses together. Mix through the pickle and English mustard powder. Unravel the pastry on a lightly floured surface, spread the cheese mixture over and tightly roll into a sausage shape from the longest side. Trim off the ends. Cut into 10 rounds and put on a lined baking sheet (swirl-side up), brush with the egg and bake for 15-20 mins or until golden brown. Leave to cool a little before eating.