Mushroom Filled Double Pinwheels Recipes

MUSHROOM PASTRY PINWHEELS

Steps:

• Preheat oven to 400°. In a large skillet, saute mushrooms in butter until tender. Add shallot, garlic and thyme; saute 4-5 minutes longer., Stir in the wine, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is reduced by three-fourths. Remove from the heat; set aside., On a lightly floured surface, unfold pastry. Roll into a 14x9-in. rectangle. Spread cheese over pastry; top with mushroom mixture. Roll up jelly-roll style, starting from a short side; pinch seam to seal. Cut into 3/4-in. pieces., Place 2 in. apart on a parchment paper-lined baking sheet. Bake for 16-18 minutes or until golden brown. Serve warm.

DOUBLE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• Pop the stems from the mushrooms and reserve for another use. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Brush the outside of the caps with 1 tablespoon of the oil. Set the caps aside.
• Put the leftover stuffing, parsley, butter, egg, a large pinch of salt and a few grinds of pepper in a large bowl. Use your hands to combine the mixture and squeeze it together.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Drizzle the tops with the remaining 1 tablespoon oil. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

PIZZA PINWHEELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.
• Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

MUSHROOM PINWHEELS

Steps:

• To make Mushroom Filling:.
• Heat olive oil in a skillet over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in 1 tablespoon sesame seeds, garlic salt and black pepper. Remove from heat; drain any excess liquid. Let cool.
• Combine 2/3 cup flour, undissolved yeast and salt. Heat water, milk and olive oil until very warm (120º to130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Roll dough to 16 x 9-inch rectangle. Spread evenly with Mushroom Filling, then sprinkle with cheese. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Mix egg white with water; brush on all sides of dough. Sprinkle with sesame seeds. Cut into 12 equal portions. Place, cut sides up, on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake at 375ºF for 20 to 25 minutes or until done. Serve warm.

CRISPY MUSHROOM PINWHEELS

Steps:

• Heat butter in large skillet over medium heat.
• Add mushrooms and onion and cook stirring frequently for 13 minutes until liquid evaporates and mushrooms are tender.
• Stir in flour, thyme, salt, pepper and lemon juice.
• Cook, stirring for 2 minutes or until thickened.
• Let cool.
• Unfold pastry sheet on lightly floured work surface.
• Spread 1/3 of mushroom mixture over pastry.
• Roll up pastry.
• Cover and chill for 1 hour.
• Repeat with remaining 2 pastry sheets and mushroom mixture.
• Heat oven to 400 degrees.
• Cut chilled pastry crosswise into ¼-inch thick slices about 32 slices per roll.
• Place cut side down, 1-inch apart from ungreased baking sheets.
• Stir egg and water in small bowl.
• Brush slices with egg wash, without letting wash drip down sides.
• Bake for 15 minutes or until golden.
• Serve warm.
• NOTE: Unbaked and uncut filled rolls can be refrigerated a day ahead or be frozen up to 3 weeks.
• Then thaw in refrigerator and cut and bake as above directions.

MUSHROOM FILLED DOUBLE PINWHEELS

Steps:

• Directions 1. Heat butter in large skillet over medium heat. Add mushrooms and onion; cook, stirring, 13 minutes until liquid evaporates and mushrooms are tender. Stir in flour, thyme, salt, pepper and lemon juice. Cook, stirring, for 2 minutes or until thickened. Let cool. 2. Unfold 1 pastry sheet on lightly floured work surface. Spread one-third of mushroom mixture over pastry. Roll up pastry. Cover; chill 1 hour. Repeat with remaining 2 pastry sheets and mushroom mixture. 3. Heat oven to 400 degrees F. 4. Cut chilled pastry crosswise into 1/4-inch-thick slices, about 32 slices per roll. Place, cut side down, 1 inch apart on ungreased baking sheets. Stir egg and water in small bowl. Brush slices with egg wash, without letting wash drip down sides. 5. Bake in 400 degree F oven for 15 minutes or until golden. Serve warm. Makes 8 dozen.