Party Pesto Pinwheels Food
PARTY PESTO PINWHEELS
I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. -Kathleen Farrell, Rochester, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 pinwheels.
Number Of Ingredients 5
Steps:
- Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and cheese. , Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets. , Bake at 400° until golden brown, 8-10 minutes. Serve warm with pizza sauce.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 201mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
PESTO TORTILLA PINWHEELS RECIPE
This Pesto Tortilla Pinwheels recipe is an easy party food that can be put together in no time! Perfect for any fun event - including holiday parties, baby showers, and more!
Provided by Brandie Valenzuela
Categories Appetizers
Number Of Ingredients 5
Steps:
- In a bowl, beat together the cream cheese, pesto, and Parmesan cheese until smooth. Spread 1/3 of the mixture on top of one of the tortillas. Top cream cheese/pesto mixture with turkey or ham. Roll up tortilla tightly and wrap with plastic wrap. Refrigerate for 2-4 hours.
- Remove from refrigerator and unwrap. Slice into rounds and display on serving plate or tray.
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
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
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
PESTO PINWHEELS
Make and share this Pesto Pinwheels recipe from Food.com.
Provided by Terri F.
Categories < 30 Mins
Time 30m
Yield 16 appetizers
Number Of Ingredients 3
Steps:
- Heat oven to 350F degrees.
- Unroll dough into 2 rectangles.
- Firmly press on perforations to seal them.
- Spread rectangles with pesto to within 1/4 inch of edges, then sprinkle on bell peppers.
- Starting at short side, roll up each rectangle of dough, pinching edges to seal.
- Cut each roll into 8 slices.
- Place slices, cut side down, on ungreased cookie sheet.
- Bake approximately 15 minutes or until golden brown.
- Serve hot.
Nutrition Facts : Calories 44.3, Fat 0.9, SaturatedFat 0.2, Cholesterol 7.1, Sodium 65.3, Carbohydrate 7.5, Fiber 0.6, Sugar 0.7, Protein 1.4
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