MUSHROOM PUFF PASTRY PINWHEELS
Mushroom Puff Pastry Pinwheels are just what you want when you think of savory appetizers that are easy to make but still look spectacular on your buffet. Check out our recipe for this simple process of making puff pastry pinwheels featuring hearty protein-packed mushrooms.
Provided by Dina
Categories Appetizer
Time 50m
Number Of Ingredients 11
Steps:
- Chop the mushrooms and onion.
- In a skillet heat olive oil over medium high heat and sauté the onion until it becomes translucent.
- Add the chopped mushrooms and stir them until they are cooked through.
- Add mayonnaise, salt, black pepper, garlic, and parmesan.
- Stir to combine.
- Roll 2 sheets of puff pastry out to 12 x 16 inches.
- Split the mushroom filling in two and distribute a thin layer across both sheets.
- Sprinkle mozzarella on top and roll tightly starting from the longer side.
- Line a baking sheet with parchment paper and place both rolls on top. Generously brush with egg wash.
- Cut each roll into 1 inch pinwheels. Place the pinwheels laying flat on the parchment.
- Bake at 365 degree Fahrenheit for 30-40 minutes or until golden brown.
Nutrition Facts : Calories 136 kcal, Carbohydrate 7 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 161 mg, ServingSize 1 serving
MUSHROOM PASTRY PINWHEELS
Pinwheels make a pretty addition to any appetizer buffet, and when I serve them they disappear in a snap. These use purchased puff pastry, so they are very easy to make.-Mary Bettuchy, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 16 appetizers.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 119 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 124mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
PARTY PINWHEELS
A must have at holiday parties. Easily prepared and delicious!
Provided by MADDIES MOM
Categories Appetizers and Snacks Wraps and Rolls
Time 2h20m
Yield 15
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
- Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 18.6 g, Cholesterol 36.8 mg, Fat 14.5 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 8 g, Sodium 477.2 mg, Sugar 1 g
BACON PINWHEELS
In Wichita, Kansas, Janne Rowe whips up these savory rolls with a rich cream cheese, mushroom and bacon filling. The yummy pinwheels will make a scrumptious addition to any buffet table.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small bowl, beat cream cheese and mayonnaise until smooth. Add the mushrooms, garlic powder and bacon. , Separate crescent dough into four rectangles; seal perforations. Spread cream cheese mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices. , Place slices cut side down on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 211 calories, Fat 18g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 326mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
MUSHROOM PINWHEELS
Make and share this Mushroom Pinwheels recipe from Food.com.
Provided by Sharon123
Categories Yeast Breads
Time 1h55m
Yield 12 rolls
Number Of Ingredients 16
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
Make and share this Crispy Mushroom Pinwheels recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 1h30m
Yield 98 pinwheels
Number Of Ingredients 11
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.
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5/5 (2)Category Mushroom, Appetizer, VegetableServings 60Calories 35 per serving
- Melt 1/4 cup butter in 12-inch skillet until sizzling; add mushrooms. Cook over medium-high heat 5 minutes or until mushrooms are softened. Stir in flour and salt; mix until well blended. Add half & half; continue cooking, stirring constantly, until mixture is thickened. Stir in 1 teaspoon dill, lemon juice and garlic salt. Pour mushroom mixture into shallow dish. Cover with plastic food wrap; refrigerate 30 minutes or until cool and thickened.
- Cut crusts from bread. Roll bread slices with rolling pin until very thin. Spread 1 tablespoon mushroom mixture on each slice; roll up. Place rolls onto parchment paper-lined or greased aluminum foil-lined baking sheets, seam-side down. Freeze 15 minutes.
- Cut rolls into thirds using serrated knife; separate on baking sheets. Brush with melted butter. Bake 15-17 minutes or until golden brown. Serve immediately. Garnish with fresh dill, if desired.
MUSHROOM PINWHEELS RECIPE - EVERYDAY DISHES & DIY
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Estimated Reading Time 2 minsCalories 114 per servingTotal Time 50 mins
- Preheat oven to 400 degrees then line a baking sheet with parchment paper. Heat butter and olive oil together in a large skillet over medium-high heat. Add mushrooms then cook, stirring only as needed for about 8–10 minutes, until mushrooms are golden brown and tender.
- Add garlic, salt, pepper and thyme then cook for 2 additional minutes then transfer mushrooms to a plate or tray and let them to come to room temperature. Unfold puff pastry sheet on a lightly-floured surface then pinch together seams. Roll out slightly to form a 12" x 12" square then brush top with beaten egg.
- Top with grated cheeses, leaving a ¼" border around the edges. Coarsely chop the cooled mushrooms and spread them evenly over cheese. Roll puff pastry up jelly-roll-style into a 12"-long cylinder, allowing the egg along the top border to glue the pastry together at the seam.
- If pastry becomes sticky, place in refrigerator for 30 minutes to chill. Otherwise, cut log into ¾"-thick slices then space pinwheels as far apart as possible on prepared baking sheet. Brush each pinwheel with remaining egg then sprinkle with Parmesan cheese and a light dusting of garlic salt.
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