Puff Pastry Pinwheels Filled With Sun Dried Tomatoes And Pesto Food

MEDITERRANEAN PASTRY PINWHEELS

Mediterranean Pastry Pinwheels image

These quick appetizers are irresistible. The flavors of sun-dried tomatoes and pesto balance beautifully. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 16 appetizers.

Number Of Ingredients 7

Ingredients

1 sheet frozen puff pastry, thawed
1 package (8 ounces) cream cheese, softened
1/4 cup prepared pesto
3/4 cup shredded provolone cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup chopped ripe olives
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 170 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 227mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.

PESTO PUFF PASTRY PINWHEEL

Pesto Puff Pastry Pinwheel image

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

Ingredients

2 sheets puff pastry
2 teaspoons all-purpose flour, or as needed
8 ½ ounces ricotta cheese
8 ½ ounces pesto

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

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