Rockstar Sundried Tomato Wrap Pinwheels Recipes
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 :
PROSCIUTTO AND SUN DRIED TOMATO PINWHEELS
This appetizer looks stunning and will really impress your guests, but is really easy to put together. so go ahead and pat yourself on the back!
Provided by GingerlyJ
Categories Ham
Time 1h35m
Yield 55 pinwheels, 55 serving(s)
Number Of Ingredients 8
Steps:
- on a lightly floured surface, carefully roll out thawed puff pastry to a 10 by 15 inch rectangle.
- cut in half lengthwise.
- spread a thin layer of the tomatoes on both rectangles, leaving a half inch border around the edges.
- top with prosciutto strips ans cheeses and season with pepper.
- starting near the long edge, tightly roll the pieces into two long logs.
- beat the egg with water and brush the tops of each log with egg wash.
- press edges to seal closed.
- transfer logs to baking sheet and freeze 30 minutes until firm.
- line a large baking sheet with parchment paper.
- trim the uneven ends from each log.
- cut on the diagional to 1/4 inch thick slices.
- set pinwheels 1 inch apart on baking sheets.
- freeze 30 more minutes.
- bake on 375 for twenty minutes until lightly golden.
Nutrition Facts : Calories 29.5, Fat 2, SaturatedFat 0.6, Cholesterol 4.1, Sodium 26, Carbohydrate 2.2, Fiber 0.1, Sugar 0.2, Protein 0.7
SPINACH AND SUN-DRIED TOMATO PINWHEELS
Ready, Set, Cook! Special Edition Contest Entry: These wonderfully soft biscuit pinwheels are delicious plain but are even better dipped in marinara sauce!
Provided by Mamas Cookin
Categories Breads
Time 35m
Yield 36 Pinwheels, 36 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour and the cold butter.
- Use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
- Add the mashed potatoes and mix just until incorporated.
- Add the egg and buttermilk and mix until a dough forms.
- Turn dough out onto a heavily floured surface and knead 25 to 30 times. Make sure you use plenty of flour on your board so that the dough doesn't stick.
- Divide the dough in half.
- Working with one half of the dough at a time, pat or roll into an 8-inch wide rectangle about 1/4" thick.
- In a small bowl, combined the bacon, spinach, sun-dried tomatoes, mozzarella cheese and garlic powder. Toss to combine.
- Sprinkle 1/2 of the spinach mixture over the dough.
- Starting on the long side, carefully roll the dough up into a log as tightly as you can and gently squeeze it together.
- Repeat with other half of dough.
- Wrap each half in plastic wrap and refrigerate for 1 hour.
- Unwrap. Using a serrated knife, cut into 1 inch thick "wheels".
- Place on two parchment lined baking sheets about an inch apart.
- Bake in a preheated 475°F oven for 17 to 20 minutes until lightly browned.
Nutrition Facts : Calories 138, Fat 8.8, SaturatedFat 3.6, Cholesterol 22.2, Sodium 352.5, Carbohydrate 10, Fiber 0.9, Sugar 1.3, Protein 5
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