17 BEST PINWHEEL RECIPE COLLECTION
These perfect pinwheel recipes put a fun twist on lunch! From Taco roll-ups to pizza pinwheels, these pinwheel sandwiches are a delight to eat.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fun and unique lunch in 30 minutes or less!
Nutrition Facts :
PINWHEELS 3 WAYS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 16 servings
Number Of Ingredients 17
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.
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- Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Add almond extract, salt, and egg and mix until combined, scraping down the sides of the bowl as needed. Slowly stir in your flour and mix until just combined.
- Divide dough into two pieces. Place one half on wax or plastic wrap spread out on your counter. Cover the top with another sheet of wax paper or plastic wrap. Use your hands or a rolling pin to press the dough into a 8-inch rectangle (oblong is fine). Fill the dough as desired using one of the filling suggestions below. Use the bottom sheet of wax paper or plastic wrap to help you roll the dough. Repeat with the second half of dough. Wrap rolls in plastic wrap and place in refrigerator until firm, about 1 hour (overnight is fine).
- Heat oven to 350°. Slice rolls of cookie dough into 1/4-inch slices. Place on cookie sheets lined with parchment paper or a silpat baking mat.
- Bake 6-9 minutes until the bottom edges begin to brown. You may want to rotate the cookie sheets halfway through baking. Cool 1 minute on cookie sheet and then remove to a cooling rack. Store in an airtight container for up to 3 days or freeze for up to one month.
PUFF PASTRY PINWHEELS (4 WAYS!) | DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
5/5 (9)Total Time 50 minsCategory Finger FoodCalories 196 per serving
- Roll out your pastry. If it's got parchment paper pre-rolled, leave it on that. If it's doesn't or you're rolling out your own, add a pinch of flour to a surface. Slice each rectangle in half.
- Add your toppings in this order, making sure you leave 1" gap at one of the ends to seal shut:Pesto: 2 heaped tbsp pesto, 3/4 cup/75g mozzarella, 1/4 cup/20g parmesan.Pizza: 2 heaped tbsp pizza sauce, 1cup/100g strong cheddar, 12 pepperoni slices, 2 tbsp peppers, few pinches of parmesan, few pinches of oregano.Prosciutto: 1 cup/100g mild cheddar, 4 slices prosciutto, few pinches of oregano.Marmite: 2 tsp marmite, 1 cup/100g mild cheddar.
- Carefully and quite tightly roll each rectangle up until the 1" gap. Brush with egg wash, then finish the roll. Pop in the freezer for 15mins to firm up. Take out and slice each log into 6 (approx 3/4" slices).
- Space out on an oiled sprayed tray or greased parchment paper (they will expand when they cook, you might need two trays) and brush with egg wash. Pop in the oven at 390F/200C for 15mins or until golden and crispy. Keep an eye on them, they go from perfect to burnt unfortunately quickly.
5 PINWHEEL SANDWICHES FOR LUNCH BOXES - THE PIONEER WOMAN
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Author Dara MichalskiPublished 2015-10-14Estimated Reading Time 3 mins
- Turkey and Apple. Spread on any type of mustard that you or your child likes—Dijon, French’s, honey mustard. If you’re a mayonnaise family, then by all means add a layer of that, too.
- Hawaiian Pizza. Spread about 1 tablespoon of your favorite tomato sauce on a tortilla, then layer with grated mozzarella cheese, a couple of slices of Canadian bacon and pineapple chunks.
- Southwestern. Spread the tortilla with some cream cheese. I like to use Neufchatel cheese because it’s lower in fat than the regular cream cheese and I find that it’s a bit easier to spread.
- Veggie Lover. Spread about 1 tablespoon of hummus on the tortilla and top with a mixture of vegetables, such as grated carrots, bell pepper strips, cucumber and lettuce.
- Turkey and Pesto. Slather each tortilla with 1 tablespoon of basil pesto, then top with slices of turkey breast, cucumber slices and lettuce. Roll and cut.
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