Mozzarella Salmon And Basil Pinwheels Recipes

SMOKED SALMON PINWHEELS

Steps:

• Mix cream cheese and dill together in a bowl. Spread about 1/4 cup cream cheese mixture onto each tortilla. Sprinkle 1/4 cup salmon over cream cheese layer. Arrange 3 to 4 spinach leaves and 4 red bell pepper strips over salmon layer. Roll tortilla tightly around filling and wrap securely in plastic wrap; refrigerate for at least 2 hours and up to 24 hours.
• Remove plastic wrap and cut rolls into 1-inch pieces.

MOZZARELLA, SALMON AND BASIL PINWHEELS

Steps:

• Cover a 10-by-15-inch baking sheet with 2 large pieces of plastic wrap. Set aside.
• Combine the mozzarella and milk in a heavy-bottomed saucepan. Cook slowly, stirring with a wooden spoon, over medium-low heat until the mozzarella melts, 10 to 15 minutes. With a slotted spoon, remove the mozzarella from the milk, placing it directly on the prepared baking sheet. Using your hands and a spoon, spread the mozzarella quickly into a 10-by-15-inch rectangle. Smooth over any holes or tears.
• Lay 10 of the basil leaves on the mozzarella and cover with the salmon in a single layer. Top with 10 more basil leaves.
• Lift the long side of the mozzarella and roll it into a compact jellyroll. Wrap tightly in the plastic and refrigerate for at least 4 hours or overnight.
• To serve, cut the mozzarella crosswise into 1/2-inch slices and arrange on a serving platter. Trim with remaining basil leaves.

MOZZARELLA PINWHEELS

Steps:

• Shred the fresh mozzarella in a food processor.
• Dissolve the yeast in the lukewarm milk.
• In the bowl of your stand mixer, put the flour, sugar, milk+yeast and shredded mozzarella.
• Start kneading then add the olive oil, salt and mix until you obtain a smooth dough.
• Make a ball, put in a bowl covered with cling film and let it rest for 30 minutes.
• Roll out the dough with a rolling pin, roughly 3 mm (1/8 inch) thick.
• Spread the tomato paste on top and sprinkle with oregano.
• Roll it up, starting from the long side, in a tight log.
• Wrap the log with cling film and put it in the fridge for 30 minutes.
• Cut the roll into 1 cm (1/2 inch) thick slices and place them on a baking tray lined with parchment paper.
• Let the mozzarella pinwheels rest for 1 hour then drizzle with extra virgin olive oil.
• Preheat the oven at 428 degrees F (220 degrees C) and bake them for 8 minutes .
• Enjoy!

SALMON WITH MOZZARELLA

Steps:

• Preheat oven to 225°C.
• Remove skin and bones from the salmon.
• Season with salt and pepper on both sides and cut into four pieces.
• Thinly slice tomato and mozzarelle cheese.
• Cut sun-dried tomatoes into strips.
• Heat butter in a non-stick coated frying pan and cook salmon pieces, 2-3 minutes per side.
• Place cooked salmon in an oven-proof dish.
• Layer tomato slices, sun-dried tomato strips and finally mozzarella slices over the salmon.
• Sprinkle some black pepper on top.
• Bake in the preheated oven for about 5 minutes, or until mozzarella has melted.

SALMON PINWHEELS

Steps:

• Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.
• Working with one at a time, spread each salmon strip with 1 teaspoon mayonnaise. Spread about 3 tablespoons of the breadcrumb mixture over the mayonnaise. Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go. Insert a toothpick though the end to keep the pinwheel from unrolling. Place in the prepared dish. Repeat with the remaining salmon strips.
• Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.

PESTO PINWHEELS

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.