Anchovy Pinwheels

Author: Canadian Living

  • Portion size 72 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cold unsalted butter
  • 1/2 cup cream cheese
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 clove garlic minced
  • 1 can anchovie drained

Method

In food processor, pulse together flour, butter and cream cheese until dough begins to come together.

Press into 2 discs; wrap each and refrigerate for 30 minutes.

In skillet, heat oil over medium-high heat; sauté onion and garlic until softened and golden, about 3 minutes. Transfer to food processor. Add anchovies; purée until smooth.

On lightly floured surface, roll out each disc of dough into 12- x 8-inch (30 x 20 cm) rectangle. Spread each with half of the anchovy mixture, leaving 1/2-inch (1 cm) border along 1 long edge. Roll up tightly toward border; press to seal. Wrap and refrigerate for 1 hour.

Cut rolls crosswise into 1/4-inch (5 mm) thick slices. Bake on parchment paper–lined baking sheets in 375°F (190°C) oven until puffed and golden brown, about 14 minutes.

Nutritional facts Per piece: about

  • Sodium 24 mg
  • Protein 1 g
  • Calories 28.0
  • Total fat 2 g
  • Potassium 9 mg
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Anchovy Pinwheels

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