Caprese Pinwheel Roll Ups Recipes
CAPRESE PINWHEEL ROLL UPS
Fast and simple appetizer recipe. Caprese Pinwheel Roll Ups are filled with cream cheese, tomatoes, fresh basil, mozzarella, and Parmesan rolled up in tortillas and sliced into party finger food bites. Vegetarian. #caprese #appetizerrecipes #vegetarianrecipes
Provided by Kim
Time 20m
Number Of Ingredients 6
Steps:
- Dice the tomatoes. Stack the basil leaves on top of each other, slice in half lengthwise, and cut into thin strips.
- Mix together the cream cheese, tomatoes, mozzarella, basil, and Parmesan in a small bowl.
- Spread the mixture across the tortillas in a thin layer.
- Roll the tortillas tightly into a log. Place the rolled tortillas in the freezer for 10 minutes to set (or refrigerate if making in advance).
- When ready to serve, remove the tortilla logs from the freezer. Cut off the ends that are hollow and cut the log into 1/2 inch wide rounds. Serve immediately (cold).
Nutrition Facts : Calories 57 kcal, Carbohydrate 4 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 99 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CAPRESE PINWHEELS
Bake this pinwheel recipe as an easy appetizer or simple lunch. Pesto, fresh mozzarella cheese and tomato are tucked into puff pastry dough and baked. Drizzle with balsamic before serving.
Provided by Paula Deen
Categories Brunch entertaining vegetarian
Time 20m
Yield 6 to 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350º F. Line 2 baking sheets with parchment paper.
- Place 1 sheet of puff pasty on each baking sheet and cut each sheet into 9 individual squares (about 3-inches by 3-inches) For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. Spoon 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Place 1 slice of the mozzarella cheese in the center of each pinwheel where the tips meet. Top each slice of tomato. Drizzle olive oil over tomato. Salt and pepper. Brush the dough with the beaten egg. Bake until golden brown (approximately 20 minutes). Drizzle with balsamic oil if you like and garnish with fresh basil leaves. Serve warm or room temperature.
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