Shrimppinwheels Recipes

17 BEST PINWHEEL RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fun and unique lunch in 30 minutes or less!

SALAMI PINWHEELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Cover with salami slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll.
• Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
• Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

17 EASY PINWHEEL RECIPES

Steps:

• Select your favorite recipe from the list above.
• Organize all the required ingredients.
• Prepare and enjoy in 30 minutes or less!

SHRIMP PINWHEELS

Steps:

• In a medium bowl mash avocado with a fork. Add cheese; stir until smooth.
• Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
• On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp.
• Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling.
• Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
• Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving.
• To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.

SAUSAGE PINWHEELS

Steps:

• Heat the oil in a medium skillet over medium heat. Add the sausage and cook, crumbling it into small pieces with a wooden spoon, until no longer pink, about 4 minutes. Add the oregano and onion and cook until the onion is softened, about 6 minutes.
• Make a space in the center of the skillet and add the tomato paste. Toast it for a minute, then stir it into the sausage mixture. Add 1/4 cup water and bring to a simmer; cook until the mixture thickens, about 2 minutes. Scrape into a medium bowl and let cool, about 15 minutes.
• Meanwhile, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Stir the Parmesan into the cooled sausage mixture. Season with salt if necessary.
• Unroll the crescent dough and separate into 4 rectangles (each made of 2 crescent dough pieces). Press the seams together to seal and create 4 solid rectangles. Roll or press each rectangle to about 6 inches by 8 inches.
• Lay out one of the dough rectangles with the long sides on the top and bottom. Layer a quarter of the spinach leaves on the dough, leaving a 1/2-inch space at the top and bottom but extending the spinach to both sides. Sprinkle with a quarter of the parsley. Spread a quarter of the sausage mixture over top. Sprinkle with a quarter of the mozzarella. Press down on the cheese to compress the filling and adhere it to the dough. Roll the dough tightly over the filling and pinch to seal the seam. With a sharp knife, cut into 6 rounds. Place the rounds cut-side up on one of the prepared baking sheets. Repeat with the remaining ingredients to make 24 pinwheels.
• Bake, rotating the baking sheets from top to bottom halfway through, until the dough is puffed and browned and the cheese is browned, 12 to 14 minutes. Serve warm.

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

SHRIMP PINWHEELS RECIPE - (3.5/5)

Steps:

• 1. In a medium bowl, mash avocado with a fork. Add cream cheese; stir until smooth. Stir in the shrimp cocktail sauce. Or you can just spread them individually. 2. Spread 1/4 cup of the avocado mixture onto one of the tortillas, leaving a 1-inch border around the edge. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons of the almonds and about 1/4 cup of the chopped shrimp. Roll up tightly. Secure with a party pick, if necessary to prevent unrolling. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp. Place rolled tortillas on a tray or platter. 3. To serve, cut each rolled tortilla into 1-inch-thick slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter. Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill for up to 4 hours. Serve as directed in Step 3. Servings Per Recipe 36,Calories 82,Protein (gm) 4,Carbohydrate (gm) 8,Fat, total (gm) 4,Cholesterol (mg) 19,Saturated fat (gm) 1,Monosaturated fat (gm) 1,Dietary Fiber, total (gm) 1,Sugar, total (gm) 1,Vitamin A (IU) 340,Vitamin C (mg) 2,Thiamin (mg) 0,Riboflavin (mg) 0,Niacin (mg) 0,Pyridoxine (Vit. B6) (mg) 0,Folate (µg) 8,Cobalamin (Vit. B12) (µg) 0,Sodium (mg) 137,Potassium (mg) 65,Calcium (DV %) 40,Iron (DV %) 1,Percent Daily Values are based on a 2,000 calorie diet

CREAM CHEESE AND SALMON PINWHEELS

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.

SHRIMP AND PINEAPPLE PINWHEELS

Steps:

• In a large skillet, saute shrimp in butter until shrimp turn pink; remove from the heat. Drizzle with honey and toss to coat; set aside to cool. , Spread each tortilla with a thin layer of cream cheese; top with pineapple, cilantro and shrimp. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour. , Just before serving, unwrap roll-ups and cut into 1-in. slices.

PORK & SHRIMP PINWHEELS

Steps:

• Place pork, shrimp, green onions, 1/4 cup soy sauce, oyster sauce, garlic, 2 tablespoons sesame oil and ginger in a food processor; pulse until finely chopped., Unroll each sheet of crescent dough into a rectangle. Spread each with half of the pork mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Freeze 1 hour or until firm., Using a serrated knife, cut each roll crosswise into 12 slices. In an electric skillet, heat 1/2 in. of oil to 350°. Fry slices, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Or preheat oven to 375°. Place 1 in. apart on parchment paper-lined baking sheets. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool., In a small bowl, mix chili sauce and remaining soy sauce and sesame oil. Arrange slices on a serving platter; sprinkle with sesame seeds. Serve with sauce.

GARLIC-HERB PINWHEELS

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine herbs, garlic, and olive oil. Season with salt and pepper. On a lightly floured work surface, unfold puff pastry. Spread pastry with herb mixture and roll up. With a sharp knife, cut into 1/4-inch-thick rounds. Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes. Let cool on sheet on a wire rack, 10 minutes. Store in an airtight container, up to 3 days.