Pesto Pinwheels Recipes

Steps:

• Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and cheese. , Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets. , Bake at 400° until golden brown, 8-10 minutes. Serve warm with pizza sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
• Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
• Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
• Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
• Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

Steps:

• Heat oven to 350F degrees.
• Unroll dough into 2 rectangles.
• Firmly press on perforations to seal them.
• Spread rectangles with pesto to within 1/4 inch of edges, then sprinkle on bell peppers.
• Starting at short side, roll up each rectangle of dough, pinching edges to seal.
• Cut each roll into 8 slices.
• Place slices, cut side down, on ungreased cookie sheet.
• Bake approximately 15 minutes or until golden brown.
• Serve hot.

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:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside.
• Unroll the crescent sheet on a clean cutting board.
• Mix together the mozzarella, butter, Parmesan, pesto and garlic in small bowl or pitcher until mixed well. Reserve two tablespoons of the mixture and set aside. Spoon the remaining garlic-butter mixture over the crescent dough sheet, spreading to the edges. Starting with one of the long sides, roll the dough tightly, as if you were rolling cinnamon roll dough. Pinch closed and place seam-side down.
• Slice the dough into 12 even pieces and transfer them to the lined sheet pan, spacing them evenly. Spoon 1 teaspoon of the remaining garlic butter on top of each roll. Bake until golden, about 12 minutes.
• Let cool for 2 to 3 minutes, then serve.

Steps:

• Warm the tortillas in the microwave in 30-second intervals, until flexible. Transfer to a clean work surface.
• Spread on half the pesto on each tortilla.
• Divide the tomatoes, turkey, spinach, and provolone between the tortillas.
• Wrap the tortillas tightly in plastic wrap and rest for 30 minutes.
• Stick 6 toothpicks 1-inch (2.5 cm) apart into the wraps along the seam.
• Slice between the toothpicks and serve.
• Enjoy!

Steps:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles.
• Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt.
• Starting from a short end, carefully roll up the puff pastry to form logs.
• Slice the logs into ½-inch (1 cm) rounds and arrange them on the prepared baking sheet, spacing 1 inch (2 cm) apart. Brush with egg wash.
• Bake for 20-25 minutes, or until golden brown.
• Sprinkle with chopped parsley, then serve.
• Enjoy!

Steps:

• Unroll pastry onto lightly floured work surface. Spread with pesto sauce to within 1/4 inch of one short side; top with cheese. Roll up, starting at opposite short side.
• Place, seam side down, on parchment-covered baking sheet.
• Freeze 15 min. or until firm.
• Heat oven to 400ºF. Transfer pastry roll-up to cutting board; cut into 12 slices. Return, cut sides up, to prepared baking sheet; brush with egg.
• Bake 18 to 20 min. or until golden brown. Let stand 1 min. before transferring to wire rack. Cool slightly.