Mozzarella Salmon And Basil Pinwheels Food

SMOKED SALMON PINWHEELS

Steps:

• In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.
• Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you'll use this side to "seal" the pinwheel.
• Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.
• Tightly roll up each wrap, tucking in the ends as you go. It's important to roll these as tightly as possible so that the pinwheels stay together when cut.
• With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.
• Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.

PESTO PINWHEELS

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.

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.

SMOKED SALMON PINWHEELS

Steps:

• Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
• On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
• Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
• Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

MOZZARELLA, SALMON AND BASIL PINWHEELS

Steps:

• Cover a 10-by-15-inch baking sheet with 2 large pieces of plastic wrap. Set aside.
• Combine the mozzarella and milk in a heavy-bottomed saucepan. Cook slowly, stirring with a wooden spoon, over medium-low heat until the mozzarella melts, 10 to 15 minutes. With a slotted spoon, remove the mozzarella from the milk, placing it directly on the prepared baking sheet. Using your hands and a spoon, spread the mozzarella quickly into a 10-by-15-inch rectangle. Smooth over any holes or tears.
• Lay 10 of the basil leaves on the mozzarella and cover with the salmon in a single layer. Top with 10 more basil leaves.
• Lift the long side of the mozzarella and roll it into a compact jellyroll. Wrap tightly in the plastic and refrigerate for at least 4 hours or overnight.
• To serve, cut the mozzarella crosswise into 1/2-inch slices and arrange on a serving platter. Trim with remaining basil leaves.

SALAMI PINWHEELS

Steps:

• Thaw the 2 sheets of pastry dough according to directions.
• Roll out each piece of dough on a floured board into 10 x 12 inch rectangle.
• Place equal amounts of mozzarella, salame slices, olives, parmesan and basil on each sheet, leaving 1 inch border around edge.
• Roll each sheet starting at the long end, making sure the filling stays inside.
• Seal long edge with water and pinch together.
• Cut each pinwheel into half inch slices with a very sharp knife and place on a baking sheet.
• Bake at 400 degrees for 10-15 minutes, until golden brown.
• Makes about 32 pieces.

SALMON WITH MOZZARELLA

Steps:

• Preheat oven to 225°C.
• Remove skin and bones from the salmon.
• Season with salt and pepper on both sides and cut into four pieces.
• Thinly slice tomato and mozzarelle cheese.
• Cut sun-dried tomatoes into strips.
• Heat butter in a non-stick coated frying pan and cook salmon pieces, 2-3 minutes per side.
• Place cooked salmon in an oven-proof dish.
• Layer tomato slices, sun-dried tomato strips and finally mozzarella slices over the salmon.
• Sprinkle some black pepper on top.
• Bake in the preheated oven for about 5 minutes, or until mozzarella has melted.