Puff Pastry Pinwheels With Bell Peppers Cream Cheese And Salami Food

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

PUFF PASTRY PINWHEELS WITH BELL PEPPERS, CREAM CHEESE, AND SALAMI

Steps:

• Heat butter in a skillet over medium-low heat and cook red bell pepper and yellow bell pepper until soft but not browned, about 5 minutes.
• Mix bell peppers, salami, cream cheese, Parmesan cheese, and egg in a bowl. Season with paprika.
• Dust a flat work surface lightly with flour. Unroll both puff pastry sheets and roll out to 2 large rectangles. Spread bell pepper mixture over the puff pastry, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll and place in the freezer until filling hardens, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Line 2 or 3 baking sheets with parchment paper.
• Remove puff pastry rolls from freezer and slice into 1/2-inch-thick slices; lay 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven on the center rack until lightly browned and puffed up, 20 to 30 minutes.

MAKE-AHEAD SAUSAGE PINWHEELS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely., Unroll 1 can of crescent dough and separate into 4 rectangles; pinch perforations to seal. Press each rectangle to 6x4-1/2 in.; spread each with 1/3 cup filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet, seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour., Cut each log into 10 slices. Bake on parchment-lined baking sheets until golden brown, 15-18 minutes. Serve warm. Freeze option: Freeze pinwheels in freezer containers, separating layers with waxed paper. To use, bake frozen pinwheels as directed, increasing time by 3-5 minutes.