Olive, Pepper and Asiago Pinwheels
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 62 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 0 |
| chol | 1 mg |
| sodium | 67 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 1 |
| vit C | 3 |
| folate | 2 |
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.
Ingredients
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 :
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.
- Keywords : Appetizers; Cheese; Red pepper; Make-Ahead; Black olives;
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