Scallion Sesame Pinwheels Recipes

CHINESE SCALLION PANCAKES RECIPE

Steps:

• In a large bowl, mix the flour with salt, then add the hot water. Using your hands, keep mixing the dough then knead it until you get a smooth dough ball. What hot water dough is "kill" the flour, which helps create the layers that are flaky and chewy rather than soft and fluffy. Add more flour and cold water as needed. Lightly brush the dough with oil, cover it and let it rest for half an hour (or overnight in the fridge).
• Divide the dough into 4 pieces. This portion will make four 7-inch pancakes.
• Roll out the dough into a rectangle about 3mm (⅛" inch) thick. Brush with oil (or sesame oil), and sprinkle with thinly sliced scallions and seasonings if using.
• Roll the full length of the dough to create a long sausage shape, then coil into pinwheels tucking the loose end underneath.
• Flatten each pinwheel using the palm of your hands, and you can even roll it out using a rolling pin into a 7-inch pancake. Heat oil in a flat bottomed pan, and fry for 2-3 minutes on each side.
• Keep flipping the pancake to ensure that it does not burn. Drain on kitchen paper towels, cut into quarters, and serve.

SPINACH-CHEDDAR PINWHEELS

Steps:

• Pat one 8-ounce tube crescent-roll dough into an 8-by-12-inch rectangle, pressing the seams. Brush with dijon mustard; top with 1/2 cup each thawed frozen chopped spinach (squeezed dry) and grated cheddar, and 1/4 cup chopped scallions, leaving a border. Season with salt. Starting with a short side, roll into a log; pinch the edge. Slice into 8 pinwheels. Bake at 350 degrees F on a parchment-lined baking sheet, 16 to 20 minutes.

MUFFULETTA PINWHEELS

Steps:

• Pulse the olives in a food processor until finely chopped; transfer to a small bowl (be sure to scrape out every last bit). Wipe out the food processor bowl. Pulse the giardiniera in the processor until finely chopped; transfer to a medium bowl, add the mayonnaise and stir to combine.
• Put an 18-inch-long piece of plastic wrap on the counter. Arrange 9 slices of the bread on the plastic in a 3-piece-by-3-piece square, overlapping the pieces by 1/4 inch. Press the overlapping parts together firmly with your fingers so they stick together. Cover the bread with another 18-inch-long piece of plastic wrap, and roll over the bread several times with a rolling pin, pressing to adhere and flatten the bread. Remove the top piece of plastic, and spread half the giardinera mayonnaise over the bread in an even layer.
• Fold half the mortadella slices in half, and place them on the bottom third of the bread square. Place half the salami slices on the mortadella, then add half the provolone slices (overlap the slices in each row). Spread half the chopped olives evenly over the cheese.
• Tightly roll up the bread and filling, starting at the bottom, using the plastic wrap to keep it together and tucking the filling in tightly as you go. Tighten the plastic wrap at the ends and pinch the ends together until you have made a very tight roll. Repeat with the remaining 9 slices of bread and fillings. Refrigerate for at least 2 hours up to overnight.
• Unwrap the logs, and slice each into twelve 3/4-inch slices.

SOUTHWESTERN PINWHEELS

Steps:

• In a bowl, combine cream cheese, shredded cheese, scallion, salsa, cilantro and cumin and mix well.
• Spread mixture evenly over the two flour tortillas- be sure to reach to the ends.
• Place a single layer of the baby spinach leaves evenly over the crem cheese mixture.
• Roll the tortillas tightly.
• This step is important and will give the"pinwheel" look to your appetizers.
• Wrap each roll in plastic wrap, and chill for at least an hour, or up to 8 hours.
• After rolls are chilled, unwrap and cut each one in half.
• Begin from the smooth half, and cut roll into 1 inch circles.
• You should get 4 to 5 circles from each tortilla half depending on how well you tortilla"ends" hold together.
• Arrange your pinwheels cut side up on your serving platter.
• Cover and chill for up to one hour before serving.

PAMPERED CHEF PARMESAN ROSEMARY PINWHEELS (APPETIZER)

Steps:

• Preheat oven to 375°F
• Do not separate dough into triangles. Gently press or roll seams to seal, but do not flatten.
• In small bowl, mix cream cheese, parmesan cheese, and rosemary.
• Spread mixture over dough.
• Roll up dough from the long side. Slice into 1/2 inch rolls.
• Please pinwheels flat onto cookie sheet or baking stone.
• Bake 12 - 15 minutes or until golden brown.
• Serve warm.

SCALLION-SESAME PINWHEELS

Steps:

• Unroll one 13.8-ounce tube pizza dough on an oiled baking sheet. Brush with sesame oil, then sprinkle with 3 chopped scallions and 2 tablespoons toasted sesame seeds; press into the dough and season with salt and pepper. Drizzle with 2 teaspoons chili oil. Roll up from the short side and cut into 8 rounds. Turn cut-side up and gently press down. Bake at 400 degrees F until golden brown, 15 to 20 minutes.