Olive, Pepper and Asiago Pinwheels
Frozen puff pastry is convenient to have on hand for last-minute or freeze-ahead appetizers. Here, it encloses a tasty swirl of black olives, red peppers and Asiago cheese.
Servings: 40
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 62 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | trace |
| chol | 1 mg |
| sodium | 67 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 1% |
| vit C | 3% |
| folate | 2% |
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1 pkg (397 g) frozen puff pastry, thawed
1/2 cup (125 mL) grated asiago cheese
1/4 cup (50 mL) finely chopped roasted red pepper
1/4 cup (50 mL) finely chopped pitted black olives
1 tbsp (15 mL) chopped fresh parsley
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) Dijon mustard
Preparation:
On lightly floured surface, roll out half of the pastry to 12-inch (30 cm) square.
In bowl, combine cheese, red pepper, olives, parsley, oregano, salt and pepper.
Spread half of the mustard over pastry. Leaving 1/2-inch (1 cm) border, sprinkle evenly with half of the cheese mixture. Roll up jelly roll-style; using serrated knife, cut into 1/2-inch (1 cm) thick slices. Repeat with remaining pastry, mustard and cheese mixture. (Make-ahead: Freeze on baking sheet until firm. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake from frozen.)
Bake on baking sheet in 425°F (220°C) oven until golden, about 15 minutes.
Additional Information
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Tip: You can also wrap the uncut rolls in plastic wrap, overwrap with heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator for 30 minutes, then slice and bake as directed.
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