CHICKEN PESTO PINWHEELS RECIPE BY TASTY
Here's what you need: puff pastry, pesto sauce, chicken, shredded parmesan cheese, kosher salt, eggs, fresh parsley
Provided by Betsy Carter
Categories Appetizers
Yield 20 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 218 calories, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
PARTY PESTO PINWHEELS
I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. -Kathleen Farrell, Rochester, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 pinwheels.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 201mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
PESTO TURKEY PINWHEELS RECIPE BY TASTY
Here's what you need: large flour tortillas, pesto, cherry tomato, turkey, baby spinach, provolone cheese
Provided by Kiano Moju
Categories Appetizers
Yield 10 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 95 calories, Carbohydrate 6 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
PUFF PASTRY PINWHEELS FILLED WITH SUN-DRIED TOMATOES AND PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 18 pinwheels
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season, to taste, with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well.
- Line 2 baking sheets with parchment paper. Place 1 sheet of puff pasty on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half. Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet. Brush the dough with the beaten egg. Bake at 350 degrees F until the dough is golden brown, about 20 minutes. Serve warm.
PESTO PUFF PASTRY PINWHEELS
A simple and quick puff pastry and pesto pinwheel recipe with pine nuts and Parmesan cheese. These are perfect for just piling on a platter and sharing with friends!
Provided by kyky
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Dust a flat work surface lightly with flour. Unroll puff pastry sheet and roll out into a rectangle. Spread pesto evenly over puff pastry, smoothing it out with a spoon. Scatter pine nuts evenly over the pesto and top with grated Parmesan cheese.
- Roll puff pastry up tightly like a jelly roll from the longer side. Brush with milk to glaze.
- Slice puff pastry roll into 12 to 15 pinwheels about 1/2-inch-thick. Lay pinwheels on the prepared baking sheet, leaving some space between each one.
- Bake in the preheated oven until pastry is lightly browned, 15 to 20 minutes. Let sit for 1 minute on baking sheet before removing.
Nutrition Facts : Calories 206 calories, Carbohydrate 11 g, Cholesterol 5.2 mg, Fat 16 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 4 g, Sodium 158 mg, Sugar 0.6 g
PESTO-GOAT CHEESE PINWHEELS
Steps:
- Spread the tortilla with the goat cheese and pesto. Roll up and slice into pinwheels.
PESTO PINWHEELS
Treat your guests with these delicious pinwheels made with pastry and basil that are ready in 30 minutes - perfect to serve as appetizers for Christmas.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 40
Number Of Ingredients 3
Steps:
- Heat oven to 400°. Roll each sheet of puff pastry on very lightly floured surface into rectangle, 14x10 inches.
- Spread 1/2 cup of the pesto evenly over each rectangle to within 1/2 inch of long sides. Starting at 10-inch side, loosely fold pastry into roll; brush edge of roll with egg, then pinch into roll to seal.
- Cut each roll into 1/2-inch slices, using sharp knife. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 105, Carbohydrate 6 g, Cholesterol 20 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 80 mg
PESTO PINWHEELS
Make and share this Pesto Pinwheels recipe from Food.com.
Provided by Terri F.
Categories < 30 Mins
Time 30m
Yield 16 appetizers
Number Of Ingredients 3
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.
Nutrition Facts : Calories 44.3, Fat 0.9, SaturatedFat 0.2, Cholesterol 7.1, Sodium 65.3, Carbohydrate 7.5, Fiber 0.6, Sugar 0.7, Protein 1.4
PESTO AND CHEESE PINWHEELS
Give cheese pinwheels extra flavor with tasty basil pesto sauce. These puff pastry Pesto and Cheese Pinwheels are flavorful additions to any brunch or dinner table.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 2 each
Number Of Ingredients 4
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.
Nutrition Facts : Calories 240, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 0.9777 g, Protein 8 g
EASY PESTO PINWHEELS
Number Of Ingredients 3
Steps:
- 1. Heat oven to 350°F. Unroll dough into 2 long rectangles. Firmly press perforations to seal. Spread rectangles with pesto to within 1/4 inch of edges. Sprinkle with roasted peppers.2. Starting at shortest side, roll up each rectangle pinch edges to seal. Cut each roll into 8 slices. Place, cut side down, on ungreased cookie sheet.3. Bake at 350°F. for 13 to 17 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 60 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 125 mg 5% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
EASY PESTO PINWHEELS
Categories Basil
Number Of Ingredients 3
Steps:
- Heat oven to 350º Unroll dough into 2 long rectangles Firmly press perforations to seal Spread rectangles with pesto to a 1/4 inch from the edge Sprinkle with peppers Starting at shortest side, roll up each rectangle, pinching edges to seal Slice and place pieces cut side down on ungreased cookie sheet Bake at 350º for 13 to 17 minutes Immediately remove from cookie sheet Serve warm
CHICKEN PESTO PINWHEELS
Yield 32
Number Of Ingredients 5
Steps:
- Rinse & pat dry chicken. Place each piece of chicken between two sheets of plastic; pound lightly with a mallet until 1/4" thick. Spread 2 T. pesto over each chicken piece. Roll up jelly roll style, starting from short side. Place seam side down in baking pan. Brush with water, sprinkle with paprika. Bake at 350 °F for 30 minutes. Remove from pan. Cover & chill 4-24 hours. Cut chicken rolls into 1/4" slices. Cut bread slices in halves. Top with mustard and chicken pinwheels. Makes 32.
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