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 CHICKEN SPIRALS
Adapted from Cooking Light a few years ago. Can be frozen ahead. Serve as appetizers or as an entree. As an entree, it makes 6 servings.
Provided by echo echo
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Flatten chicken thighs.
- MAKE PESTO: Microwave oil and garlic together on HIGH 40 seconds; process with basil through pepper in a food processor.
- Spread about 1 tsp pesto down center of each thigh, leaving a ¼-inch border on short ends.
- Starting at a short end, roll each thigh up with pesto inside and secure with a toothpick.
- Arrange rolls ½ inch apart, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
- Bake at 375° until a cooking thermometer registers 170° (about 30 minutes), turning rolls after 15 minutes.
- IMPORTANT: Cool, transfer to a covered container and refrigerate overnight.
- Remove toothpicks and cut each roll crosswise into 1/4-inch-thick slices.
Nutrition Facts : Calories 201, Fat 7.7, SaturatedFat 1.9, Cholesterol 116, Sodium 541.7, Carbohydrate 3.1, Fiber 1.5, Sugar 0.2, Protein 29
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
SOUTHWESTERN CHICKEN SPIRALS
This recipe can be used for a meal or for an appetizer. I don't like cilantro so I always sub an equal amount of chopped fresh parsley. Plan ahead as the filling needs to chill for 2 hours.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Drain roasted red peppers very well, pressing between paper towels to remove all excess moisture and chop.
- In a large bowl, stir together chopped roasted peppers, chicken, cream cheese, dressing mix, olives, onion, chilies, cilantro, and pepper.
- Cover and chill at least 2 hours.
- Stir pine nuts, if desired, into chicken mixture and spoon evenly over tortillas, spread and roll up.
- Serve whole, cut in half, or sliced in smaller pieces for appetizers.
Nutrition Facts : Calories 306.4, Fat 16, SaturatedFat 7.7, Cholesterol 57.4, Sodium 755, Carbohydrate 25.6, Fiber 2.1, Sugar 1.9, Protein 15
PESTO SHRIMP SPIRALS
This recipe is from the Cloverleaf recipe collection. The recipe calls for canned shrimp so I will put that in the ingredient list but I will use 8 oz fresh. Parmesan cheese works in place of Asiago. The reccipe makes exactly 36 spirals. Place them a bit apart for baking as they do expand. I am freezing 2 dozen - not baked and I will not add the shrimp until I bake them. If you freeze some defrost in fridge for 3 hours and then bake as suggested. If you are baking them right after making them the timing is perfect. We really enjoyed these. Hope you do too. One other suggestion I don't think that the shrimp on top add that much to the appearance I suggest that you add all the shrimp into the spread mixture. Perhaps a small piece of red pepper or pimiento on top for colr.
Provided by Bergy
Categories Brunch
Time 45m
Yield 36 pinwheels
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Reserve 36 shrimp.
- Combine remaining shrimp, cheese, prosciutto, pesto and lemon juice in a blender and pulse until combined.
- Roll the puff pastry into two 10" x 14" rectangles.
- Spread each sheet evenly with the pesto mixture leaving a 1"border around the edge.
- Start at the short end and roll each rectangle into a tight pinwheel.
- Wrap each pinwheel in plastic wrap and place in the freezer for 10 minutes.
- Remove from freezer and cut the pinwheels into 1/2"slices.
- Place each slice, on a parchment lined baking sheet.
- Place one shrimp on top and in th center of each piece.
- Bake for 15-16 minutes or until golden and crisp.
Nutrition Facts : Calories 76.6, Fat 4.9, SaturatedFat 1.2, Cholesterol 11.5, Sodium 44.7, Carbohydrate 6, Fiber 0.4, Sugar 0.1, Protein 2.2
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