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
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 EGG PUFF PASTRY SQUARES
Ree's puff pastry squares are great for breakfast. Packed with eggs, cheese, spinach and ham, and with a delicious flavor punch from pesto, they can be prepared in advance and kept in the fridge to grab and go.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
- Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
- Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
- Serve hot or cold and enjoy.
EASY PUFF PASTRY PESTO PINWHEELS
Steps:
- Roll out the puff pastry and spread with the pesto, top evenly with the shredded cheese. Roll from the long end. Place on a parchment paper lined cookie sheet, cover with plastic and refrigerate for 30-60 minutes at least. This will firm it up so it is easier to cut and make it flakier when it bakes.
- Pre-heat oven to 375F (190C).
- Remove the roll from the fridge and slice into 1/4 inch slices (more or less) and place again on the cookie sheet, cut side up, bake for approximately 20-25 minutes or until golden brown. Serve immediately. Enjoy!
Nutrition Facts : Calories 69 kcal, Carbohydrate 1 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 152 mg, Fiber 0.1 g, Sugar 0.4 g, UnsaturatedFat 1.1 g, ServingSize 1 serving
SALMON WITH PUFF PASTRY AND PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
- To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.
TOMATO & FETA PESTO BITES
Tiny, tasty canapés - a perfect party treat
Provided by Good Food team
Categories Buffet, Canapes, Starter
Time 45m
Number Of Ingredients 9
Steps:
- Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
- Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
- To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.
Nutrition Facts : Calories 271 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 7 grams protein, Sodium 0.96 milligram of sodium
PESTO TWISTS
Use pesto made straight from your garden if you make these in the summer or purchase it prepared from the grocery store to fill these easy appetizers. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 400°., Unfold puff pastry sheets on a lightly floured surface. Roll each sheet into a 12-in. square. Spread pesto onto 1 pastry sheet to within 1/4 in. of edges. Sprinkle with cheese. Top with remaining pastry, pressing lightly. Cut into twelve 1-in.-wide strips. Twist each strip 4 times. Place 2 in. apart on parchment-lined baking sheets, pressing down ends., Bake 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 270mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.
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