Olive, Pepper and Asiago Pinwheels

Tested Till Perfect

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%
    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

  • 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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