Pasta Pinwheels Recipes

MEDITERRANEAN PASTRY PINWHEELS

Mediterranean Pastry Pinwheels image

These quick appetizers are irresistible. The flavors of sun-dried tomatoes and pesto balance beautifully. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 16 appetizers.

Number Of Ingredients 7

Ingredients

1 sheet frozen puff pastry, thawed
1 package (8 ounces) cream cheese, softened
1/4 cup prepared pesto
3/4 cup shredded provolone cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup chopped ripe olives
1/4 teaspoon pepper

Steps:

Preheat oven to 400°. Unfold puff pastry; roll and trim into a 10-in. square., Beat cream cheese and pesto until smooth; stir in remaining ingredients. Spread cheese mixture on pastry to within 1/2 in. of edges. Roll up jelly-roll style. Freeze 30 minutes. Cut crosswise into 16 slices., Bake cut side down on a parchment-lined baking sheet until golden brown, 12-15 minutes. Freeze option: Cover and freeze unbaked pastry slices on waxed paper-lined baking sheets until firm. Transfer to airtight container; return to freezer. To use, preheat oven to 400°; bake pastries until golden brown, 15-20 minutes.

Nutrition Facts : Calories 170 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 227mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.

PINWHEEL PASTA BAKE

Pinwheel Pasta Bake image

Make and share this Pinwheel Pasta Bake recipe from Food.com.

Provided by Luschka

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

675 g pinwheel pasta
1 dash olive oil
30 ml sunflower oil
1 garlic clove, crushed
225 g mushrooms, quartered
100 g courgettes, chopped
3 tablespoons chopped fresh parsley
150 ml vegetable stock
175 g grated cheddar cheese

Steps:

Bring a large saucepan of water to the boil, and add the pin wheels with a dash of olive oil.
Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
Heat the sunflower oil in a large frying pan, and sauté the garlic for 2 minutes. Add the mushrooms and courgettes and cook covered, for 5 minutes, or until softened.
Stir the chopped parsley and vegetable stock into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the pinwheels, and stir in the grated cheese.
Preheat the oven to 200C (400F and Gas Mark 6).
Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
Serve with warm, crusty bread.

Nutrition Facts : Calories 880.2, Fat 24.4, SaturatedFat 10.7, Cholesterol 46, Sodium 288, Carbohydrate 129.1, Fiber 6.2, Sugar 6.2, Protein 34.6

PROSCIUTTO PINWHEELS

Prosciutto Pinwheels image

Fancy-looking and filling, these sensational appetizers are a lot easier to make than they look. With just a few ingredients and our easy directions, it'll be a snap! -Kaitlyn Benito, Everett, Washington

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 20 appetizers.

Number Of Ingredients 4

Ingredients

1 sheet frozen puff pastry, thawed
1/4 cup sweet hot mustard
1/4 pound sliced prosciutto or deli ham, chopped
1/2 cup shredded Parmesan cheese

Steps:

Unfold puff pastry. Spread mustard over pastry to within 1/2 in. of edges. Sprinkle with prosciutto and cheese. Roll up one side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-in. slices., Place on greased baking sheets. Bake at 400° until puffed and golden brown, 11-13 minutes. Serve warm.Freeze option: Freeze cooled appetizers in freezer containers, separating layers with waxed paper. To use, reheat appetizers on a greased baking sheet in a preheated 400° oven until crisp and heated through.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 210mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

STUFFED PASTA WHEELS

Stuffed Pasta Wheels image

If I had known these were going to come out as good as they did, I would've used much more impressive ingredients for the filling. But despite going full quarantine-cuisine on the filling, it's actually the technique that I want you to focus on, which really did work out incredibly well.

Provided by Chef John

Categories Seafood Fish Salmon

Time 2h

Yield 4

Number Of Ingredients 20

Ingredients

1 ½ cups all-purpose flour, or more as needed
¼ teaspoon salt
1 large egg
3 tablespoons water, or more as needed
1 (7.5 ounce) can wild salmon
⅓ cup dry bread crumbs
¾ cup grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 large eggs
2 cloves garlic, crushed
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided, or as needed
3 cups prepared marinara sauce, or more to taste
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ cup water, or as needed
¼ cup grated Parmesan cheese
1 tablespoon freshly chopped Italian parsley, or to taste

Steps:

Combine flour and salt in a large bowl. Crack egg into the center and add cold water. Stir until it comes together in a shaggy dough. Combine with your hands. Knead on a work surface until it smoothes out and is a relatively firm disc of dough, adding flour as needed. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.
Meanwhile, place salmon in a bowl and mix with a fork. Add bread crumbs and Parmesan cheese; mix with a fork to combine. Add spinach, eggs, garlic, black pepper, cayenne, and salt; stir together until combined. Cover with plastic wrap and refrigerate until needed.
Preheat the oven to 375 degrees F (190 degrees C).
Place pasta dough on a floured surface and pat into a rectangle. Roll with a floured rolling pin into a 14x12-inch rectangle, about 1/8 inch thick.
Spread filling evenly over the dough, leaving a 3-inch border on one of the long sides. Lightly brush the exposed dough with water and roll up starting from the side closest to you. Finish with the seam on the bottom and use your hands to shape the tube as uniformly as possible.
Trim off any excess dough on the ends if necessary. Slice the stuffed tube of dough into 8 equal "wheels" and turn onto their sides. Gently press with floured fingers to flatten slightly.
Heat 1 tablespoon olive oil in a nonstick pan over medium heat. Cook wheels until golden brown, about 3 minutes per side.
Pour marinara sauce into an 8x10- or 9x12-inch baking dish and stir in cumin and paprika. Add wheels and top with Parmesan cheese.
Bake in the preheated oven until browned and bubbly, 25 to 30 minutes. Let rest for 5 minutes. Serve with a drizzle of olive oil and chopped parsley.

Nutrition Facts : Calories 685.4 calories, Carbohydrate 73.3 g, Cholesterol 184.3 mg, Fat 26.7 g, Fiber 8.9 g, Protein 37.1 g, SaturatedFat 7.9 g, Sodium 2066.1 mg, Sugar 18.2 g

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