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Pesto Pinwheels Recipe

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This recipe for Pesto Pinwheels, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Healy, Psych Social
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 oz cream cheese
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
3 small green onions cut in 1-inch pieces
3/4 cup pesto sauce, drained of surface oil
1 pound frozen puff pastry dough, thawed

Directions:
Directions:
In food processor or blender, combine cheeses and green onions until smooth. Add pesto; mix well. Unroll one sheet of puff pastry and roll to extend the length to 16 inches. Spread 1/2 the mixture over the pastry, bringing it to the edges. Starting at the long side, roll up into a tight cylinder. Repeat with remaining dough and mixture. Wrap in plastic bag and freeze at least 2 hours or as long as a month. Heat oven to 400. Unwrap cylinders. With a sharp serrated knife, cut into 1/4 inch slices. If cylinders are too difficult to slice, let stand 15-20 minutes. Arrange on ungreased baking sheets. Bake until golden (about 10 minutes). Serve warm.

Number Of Servings:
Number Of Servings:
70

 

 

 

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