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.
SUPER EASY SAVOURY PESTO PINWHEELS
Super easy recipe for savoury pesto pinwheels perfect with drinks
Provided by Karon Grieve
Categories baking
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 180C and line a baking sheet
- Toast pine nuts in a dry pan for 1 minute till golden and aromatic
- Whazz all ingredients in processor using enough oil to make a spreadable paste
- Once you've made your pesto just roll out the pastry to a rectangular shape about 3mm thick and spread the pesto paste all over.
- Now roll it up into a long sausage shape from the longest edge.
- Cut into rounds about 5mm wide and place these on a lined baking sheet spaced well apart and bake for approximately 15 minutes till golden.
- Cool on a wire rack and then store in an airtight box.
Nutrition Facts : Calories 1529 kcal, Carbohydrate 115 g, Protein 25 g, Fat 110 g, SaturatedFat 26 g, Cholesterol 7 mg, Sodium 771 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
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
GARLIC BREAD PINWHEELS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside.
- Unroll the crescent sheet on a clean cutting board.
- Mix together the mozzarella, butter, Parmesan, pesto and garlic in small bowl or pitcher until mixed well. Reserve two tablespoons of the mixture and set aside. Spoon the remaining garlic-butter mixture over the crescent dough sheet, spreading to the edges. Starting with one of the long sides, roll the dough tightly, as if you were rolling cinnamon roll dough. Pinch closed and place seam-side down.
- Slice the dough into 12 even pieces and transfer them to the lined sheet pan, spacing them evenly. Spoon 1 teaspoon of the remaining garlic butter on top of each roll. Bake until golden, about 12 minutes.
- Let cool for 2 to 3 minutes, then serve.
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
Treat your guests with these delicious pinwheels made with pastry and basil that are ready in 30 minutes - perfect to serve as appetizers for Christmas.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 40
Number Of Ingredients 3
Steps:
- Heat oven to 400°. Roll each sheet of puff pastry on very lightly floured surface into rectangle, 14x10 inches.
- Spread 1/2 cup of the pesto evenly over each rectangle to within 1/2 inch of long sides. Starting at 10-inch side, loosely fold pastry into roll; brush edge of roll with egg, then pinch into roll to seal.
- Cut each roll into 1/2-inch slices, using sharp knife. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 105, Carbohydrate 6 g, Cholesterol 20 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 80 mg
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 PINWHEEL BUNS
An easy spinach-basil pesto gives delectable flavor to these rolls. -Taste of Home Test Kitchen,
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, place the spinach, basil, garlic, walnuts, cheese and pepper in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside., Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-in. rectangle. Spread pesto to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls., Place rolls cut side up in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 40 minutes., Bake at 350° until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 181 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 200mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
PESTO TURKEY PINWHEELS RECIPE BY TASTY
Here's what you need: large flour tortillas, pesto, cherry tomato, turkey, baby spinach, provolone cheese
Provided by Kiano Moju
Categories Appetizers
Yield 10 servings
Number Of Ingredients 6
Steps:
- Warm the tortillas in the microwave in 30-second intervals, until flexible. Transfer to a clean work surface.
- Spread on half the pesto on each tortilla.
- Divide the tomatoes, turkey, spinach, and provolone between the tortillas.
- Wrap the tortillas tightly in plastic wrap and rest for 30 minutes.
- Stick 6 toothpicks 1-inch (2.5 cm) apart into the wraps along the seam.
- Slice between the toothpicks and serve.
- Enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 6 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
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EASY PESTO PINWHEELS RECIPE - PILLSBURY.COM
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4/5 (46)Category AppetizerServings 24Total Time 30 mins
- If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
- Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices. On ungreased cookie sheet, place slices cut side down.
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