PUFF PASTRY PINWHEELS FILLED WITH SUN-DRIED TOMATOES AND PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 18 pinwheels
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season, to taste, with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well.
- Line 2 baking sheets with parchment paper. Place 1 sheet of puff pasty on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half. Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet. Brush the dough with the beaten egg. Bake at 350 degrees F until the dough is golden brown, about 20 minutes. Serve warm.
STEAK PINWHEELS W/ SUN-DRIED TOMATO STUFFING
Original recipe from Food Network but tweaked. This is a good recipe for company as it looks as if it is a lot of work but isn't and is delicious. The stuffing was actually enough for two top round steaks so was able to freeze one for another day as there were only 3 or us for dinner tonight. Time does not include marinade time.
Provided by Thellie
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Marinade steak in Dale's sauce for approximately 30 minutes. (This is a salty sauce so isn't necessary to salt and pepper steak.).
- Put broth, sun-dried tomatoes and butter into sauce pan and bring to a boil over medium-high heat. (let tomatoes plump if necessary for 15 minutes or so, til tender). Bring back to boil and stir in stuffing (I use Pepperidge Farms Corn Bread stuffing). Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing w/fork. Let stuffing cool completely.
- Heat oven to 425 degrees F.
- Lay steak flat. Cover evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclose stuffing completely. Skewer seam w/toothpicks. Place steak roll seam side down, on foil covered cookie sheet. Sprinkle w/salt and pepper if necessary (Marinade may be salty and spicy enough) Roast until steak is golden brown and cooked through, about 40 minutes.
Nutrition Facts : Calories 504.3, Fat 19.4, SaturatedFat 9.8, Cholesterol 108.9, Sodium 1417.4, Carbohydrate 40.9, Fiber 2.7, Sugar 7.6, Protein 40.2
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