Rockstar Sundried Tomato Wrap Pinwheels Recipes

Steps:

• Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely.
• Preheat oven to 425 degrees F.
• Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes.
• While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.

Steps:

• Mix all ingredients, except tortillas, together. Spread in the middle of the wrap all the way around to the edge and roll tightly. Stick in the fridge wrapped in some tin foil. Then by the time you are done with filling the last one, you can start slicing the first one you did which is nice and firm in the fridge at this point.

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.

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.

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.