I know, I know, I know...I haven't been blogging a lot, but as between studying for NCLEX and cooking our favorites (ribs one night, Italian Beef for a potluck at church) and no new recipes, I haven't had anything to write about. Luckily, I had an inservice at work coming up so I decided to try a new puff pastry snack for the occasion! I had a jar of roasted red pepper and artichoke tapenade in my pantry, and I thought that it might be interesting to mix it with some 3 cheese blend and make pinwheels similar to the prosciutto, cheese, and basil ones we love. They were a hit at the inservice, and they so very easy to make!
So here's what I did...
Ingredients
1 jar Harris Teeter Trader Roasted Red Pepper and Artichoke Tapenade
1 cup 3 cheese blend
1 sheet of thawed puff pastry
Directions
To thaw the puff pastry sheet, let it sit out for 40 minutes.
In a bowl, mix the Tapenade and cheese.
Dust a cutting board with flour and unfold the pastry sheet. Cut the pastry sheet vertically to make two sheets. Spoon half of the mixture onto one of the pastry sheets. Starting with the side closest to you, roll the pastry jelly-roll fashion into a log, pressing gently to seal long edges. Wrap the log in plastic, and repeat with the other half of the puff pastry. Chill the pastry logs, seam side down for at least 30 minutes.
Preheat oven to 400F and spray two baking sheets with cooking spray.
Cut logs crosswise into 1/2 inch thick pinwheels and arrange with the cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in the middle of the oven for 14 to 16 minutes, until golden brown. Use a metal spatula to transfer pinwheels to a rack and cool. Serve warm.
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