TOMATO CHEESE PINWHEELS
These cheesy pinwheels are our favorite for Mother's day. No matter how many we bake, there are never any leftovers. The light cheddar tang complements the tomato flavor beautifully. They look complicated but are surprisingly easy to prepare. -Maggie Gassett, Hillsborough, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 40 appetizers.
Number Of Ingredients 10
Steps:
- In a bowl, combine 1 cup flour, sugar, yeast and salt. Add tomato juice, water and butter; beat for 2 minutes on medium speed. Add egg and enough remaining flour to form a soft dough. Place in a greased bowl; turn once to grease top. Cover and refrigerate for 2 hours or until doubled. Punch dough down. Divide in half; roll each half into a 15x12-in. rectangle approximately 1/8 in. thick. Cut into 3-in. squares. Place 2 in. apart on greased baking sheets. Make 1-in. slits in each corner of each square. Combine cheese and chives; place 1 heaping teaspoon in the center of each square. Bring every other corner up to center, overlapping slightly to form a pinwheel; press firmly. Bake at 400° for 8-10 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 162 calories, Fat 6g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 275mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
TOMATO-JAM PINWHEELS
Juicy cherry tomatoes are cooked with brown sugar, cider vinegar, garlic, and thyme for the filling of these savory treats. Store-bought puff-pastry makes putting them together a breeze.
Provided by Martha Stewart
Categories Appetizers
Time 6h10m
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Combine tomatoes, sugar, vinegar, garlic, thyme, and 1 1/2 teaspoons salt in a medium saucepan. Bring to a boil, stirring, then reduce heat to low and simmer, stirring occasionally, until mixture has thickened and little moisture remains, 45 to 50 minutes. Season with salt; let cool completely. (Filling can be refrigerated, covered, up to 1 week.)
- Sprinkle cheese over a work surface in a 10-by-12-inch rectangle. Roll out pastry dough directly over cheese to same dimensions, pressing to adhere. Spread 1 cup filling over dough. Starting with a long side, roll into a tight log. Wrap in plastic and freeze until firm, at least 4 hours and up to 1 month.
- Preheat oven to 375 degrees. Let dough stand at room temperature until sliceable, 20 minutes. Slice into 1/4-inch-thick rounds and arrange on a parchment-lined baking sheet. Bake, rotating pan once, until golden, 28 to 30 minutes. Flip pinwheels and bake 5 to 7 minutes more. Loosen with a metal spatula while still warm. Serve warm or room temperature.
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
PEANUT BUTTER AND JAM PINWHEELS
Provided by Food Network
Number Of Ingredients 12
Steps:
- BEAT shortening, peanut butter and sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg, milk and vanilla.
- COMBINE flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended.
- CUT two pieces of wax paper to a size of 15 x 10 inches. Place dough on one sheet, top with second sheet, then roll dough to the edges. Mix jam with cornstarch until dissolved and smooth. Remove top piece of wax paper. Spread jam mixture on dough evenly to within 1/2-inch of edges.
- LIFT up long side of wax paper. Loosen dough with spatula. Using the wax paper, roll up dough jelly-roll fashion. Seal seam. Wrap in the wax paper to freeze for 1 hour or wrap in plastic wrap to refrigerate overnight.
- HEAT oven to 375 degrees F. Coat baking sheet lightly with no-stick cooking spray. Unwrap dough. Cut into 3/8-inch slices. Place 2-inches apart on prepared baking sheet. Return dough to freezer until all cookies are sliced.
- BAKE 11 to 12 minutes or until set. Cool 1 minute on baking sheet before removing to cooling rack.
- TIP By freezing the dough, a nice clean cut can be made when slicing to make cookies.
MAGGIE'S HAMBURGER PINWHEELS
From the Hillbilly Housewife, good cheap eats. She suggests serving these with Italian tomato sauce (like Recipe #228052), cheese sauce, or plain old ketchup. For sides she suggests broccoli, carrot raisin salad, or macaroni and cheese. These were very good (especially for cleaning out the freezer, money is tight kind of food), but very plain without some kind of topping. We liked spaghetti sauce, BBQ sauce, mustard or Recipe #233463 (not necessarily all together!).
Provided by CraftScout
Categories Meat
Time 1h5m
Yield 12-15 slices, 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef and fry onions at the same time in a big skillet. Drain off some of the fat, but not all of it.
- Add flour, salt and pepper to skillet. Stir into ground beef until fat absorbs the flour.
- Add milk, and stir until mixture comes to a boil and thickens. Boil for a minute, then remove from heat and allow to cool.
- Next make the dough: combine flour salt and baking powder in a large bowl.
- Cut in shortening until mixture is crumbly.
- Stir in milk. It will form a slightly stiff dough. Knead it 8 to 10 times.
- Roll out into a big rectangle, 1/2" thick or less, on top of a piece of waxed paper.
- Spread cool filling mixture on top of dough, keeping at least 3/4" from the edges.
- Roll like a jelly roll, using the waxed paper to help, and peeling it away as you roll. Form a long cylinder, and then slice into 12-15 slices. Place slices on greased cookie sheets.
- Bake at 425F for 20 minutes.
Nutrition Facts : Calories 551.6, Fat 25.6, SaturatedFat 8.8, Cholesterol 60, Sodium 844.5, Carbohydrate 55.6, Fiber 2, Sugar 0.8, Protein 23.1
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