CHEDDAR AND BACON PINWHEELS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 40m
Yield 24 pinwheels
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside.
- In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper.
- Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface.
- Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash.
- Bake the pinwheels until puffed and golden, 25 to 30 minutes. Serve warm.
SMOKED SALMON PINWHEELS
In the old days, I would go out to the buffets and eat my weight in smoked salmon! I especially liked it served traditionally, with capers, cream cheese and onions. The only problem was that the capers and onions always fell off the fork when I tried to eat it all together. This recipe combines all my favorite ingredients in an easy-to-make and easy-to-serve party appetizer!
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
- On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
- Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
- Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.
PUFF PASTRY PINWHEELS WITH SMOKED SALMON AND CREAM CHEESE
Quick and easy puff pastry wheels with smoked salmon and cream cheese. I used herbed cream cheese, but you can use plain cream cheese as well.
Provided by Marianne
Categories Wraps and Rolls Appetizers
Time 45m
Yield 15
Number Of Ingredients 4
Steps:
- Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with smoked salmon slices and sprinkle with dill, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll and wrap in plastic wrap. Refrigerate for 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Slice puff pastry roll into 1/4-inch-thick slices and lay on the prepared baking sheet.
- Bake on the center rack of the preheated oven until lightly browned and puffed up, 20 to 25 minutes.
Nutrition Facts : Calories 132 calories, Carbohydrate 7.8 g, Cholesterol 10.3 mg, Fat 9.2 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 187.6 mg, Sugar 0.2 g
CREAM CHEESE AND SALMON PINWHEELS
These are simple and tasty pinwheel appetizers. The spread can also be used to make tea sandwiches.
Provided by Stella Mae
Categories < 30 Mins
Time 30m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, thoroughly mix cheese, salmon and onion.
- Cut crusts off bread, and cut several thin, long slices.
- With a rolling pin, flatten bread so that it's easy to roll.
- Spread each long slice with mayonnaise, then spread on the cream cheese and salmon mixture.
- Roll each slice lengthwise like a jelly roll, slowly and carefully to make it as tight or pressed as possible.
- Cover with wax paper or saran wrap and wrap with kitchen string so it'll keep its shape.
- Store in fridge so it can chill and set.
- When ready to serve, slice into thin pinwheels.
Nutrition Facts : Calories 74.1, Fat 3.3, SaturatedFat 1.8, Cholesterol 8.8, Sodium 151.7, Carbohydrate 8.9, Fiber 0.4, Sugar 0.8, Protein 2.2
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