"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

PESTO PINWHEELS Recipe

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This recipe for PESTO PINWHEELS, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package (1 pound) frozen puff pastry sheets, thawed according to package directions

Parmesan Pesto Spread (recipe follows)
1 can (3.8 ounces) sliced ripe olives, drained

Directions:
Directions:
On lightly floured surface roll 1 sheet of the puff pastry into a 10 x 12-inch rectangle. Spread with half of the Parmesan Pesto Spread. Scatter half the olives over the filling. Roll lengthwise in jellyroll fashion. Repeat with remaining ingredients. Slice and bake as directed; OR wrap rolls seam-side down, in heavy duty foil. Freeze until needed. Thaw in refrigerator overnight before baking Slice into 1/4-inch thick slices; place 1 to 1 1/2 inches apart on baking she coated with no-stick cooking spray or lined with parchment paper. Bake in 400F. oven for 10 to 12 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
60

 

 

 

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