ARTICHOKE-SPINACH PINWHEELS
This is my type of holiday recipe. You can assemble them, freeze the unbaked spinach pinwheels and bake them directly from the freezer. What convenience!-Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Unfold puff pastry. Spread the artichoke mixture over each sheet to within 1/2 in. of edges. Roll up jelly-roll style. Wrap in plastic; freeze for 30 minutes., Using a serrated knife, cut each roll into 12 slices. Place cut side down on greased baking sheets. Bake at 400° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 150 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 168mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
PUFF PASTRY SPINACH ARTICHOKE PINWHEELS
Steps:
- Combine the artichokes, spinach, pecorino, mayonnaise, red pepper flakes and garlic in a bowl. Spread on one side of the puff pastry sheet. Roll up like a jelly roll and cover tightly with plastic wrap. Place in the freezer for 30 minutes to an hour.
- Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray.
- Remove the plastic wrap and slice the puff pastry log into 1-inch-thick slices. Place the pastry pieces flat on the baking sheet, about 1 inch apart from each other. Bake until puffed and golden brown, 50 minutes to 1 hour.
SPINACH ARTICHOKE PINWHEELS
These (32) hot appetizers look festive and taste so wonderful -- Serve them at your next party and no one will guess just how easy they are to make! Please feel free to halve the recipe for purposes of RSC #11 test cooking. Enjoy!
Provided by Debs Recipes
Categories Spinach
Time 53m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Combine ricotta cheese, alfredo sauce, garlic, cayenne pepper, and salt; stir to blend well; fold in spinach, chopped artichoke hearts, sun-dried tomatoes, and mozzarella & asiago cheeses until evenly distributed.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Unroll ONE CAN of refrigerated pizza crust onto a lightly floured surface; press or roll the dough into a 10x16" rectangle.
- Spread HALF of the spinach-artichoke filling evenly over the dough to within 1/2" of it's edges, but LEAVE a 3/4" margin along one of the long edges/sides.
- Roll the dough up jelly-roll-style, beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam to seal the roll shut.
- Cut (a length of plain dental floss slid under the dough roll with its ends crossed and pulled tight to cut may be used) the roll into 16 even pieces, each about 1" wide; arrange the cut pieces, pretty-side up, on the parchment-lined baking sheet.
- Bake at 375°F for 17-18 minutes or until the outside edges of the pinwheels are light golden-brown and their tops are bubbly; cool in baking pan for about 5 minutes; serve warm.
- Repeat steps #3-7 using the second can of refrigerated pizza crust and second half of spinach-artichoke filling.
- NOTE: For convenience, the pinwheels maybe individually quick frozen before or after baking; or, better yet, they may be partially baked, individually quick frozen until needed, returned to oven to finish baking, and served warm.
Nutrition Facts : Calories 25.6, Fat 1.1, SaturatedFat 0.6, Cholesterol 3.8, Sodium 77.3, Carbohydrate 2.4, Fiber 1, Sugar 0.3, Protein 2.1
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