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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1 sheet (10" X 15") Frozen puff pastry, thawed
3 cups Finely chopped crimini mushrooms (about 2/3 pound)
1 envelope (1 oz) Hidden Valley® Salad Dressing and Seasoning Mix
2 Tbsp Minced shallot
2 Tbsp Butter, unsalted
2 Tbsp Extra virgin olive oil
1 tsp Minced garlic
1/4 tsp Black pepper, ground fresh 1 egg
1 Tbsp Cold water
1/4 cup shaved Parmesan cheese
Heat a large saute pan over medium-high heat. Add the butter and heat just until it starts to foam, then add the olive oil and heat 30 seconds more.
Add the shallot to the pan and cook one minute. Add the mushrooms and garlic and cook until the mushrooms are tender, about 10 minutes.
Remove the pan from the heat and add the ranch mix and pepper. Set aside and let the mixture cool 15 minutes.
Note: You can make the mushroom mixture the day before. Refrigerate it and let it come to room temperature just before you are ready to use it.
Preheat your oven per the puff pastry package instructions, typically 400 degrees.
Unfold the thawed puff pastry according to the package instructions. Spread an even layer of the mushroom mixture to about 1/8" thick across the entire puff pastry sheet, leaving about 1/2" margin around the edges.
Whisk together the egg and water in a small bowl and brush the edges of the pastry, reserving the remaining egg mixture.
Gently roll the pastry in a jelly roll fashion. Cut the roll into 1/2" slices and place them 1 1/2" apart on a baking sheet lined with parchment paper.
Brush the top and edges of each pinwheel with the egg mixture.
Bake the pinwheels until they are golden brown, about 15-20 minutes.
Remove the pan from the oven and let cool about 10 minutes, then sprinkle the top of each pinwheel with the cheese.
Makes 14-15 pinwheels
Note: If you have leftover mushroom filling, just mix it with some soft unsalted butter to make an outstanding compound butter to top a steak, baked potato, or to add a new dimension to garlic bread. It will keep in the refrigerator for at least a week.
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Mushroom-Ranch Pinwheels
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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1 sheet (10" X 15") Frozen puff pastry, thawed
3 cups Finely chopped crimini mushrooms (about 2/3 pound)
1 envelope (1 oz) Hidden Valley® Salad Dressing and Seasoning Mix
2 Tbsp Minced shallot
2 Tbsp Butter, unsalted
2 Tbsp Extra virgin olive oil
1 tsp Minced garlic
1/4 tsp Black pepper, ground fresh 1 egg
1 Tbsp Cold water
1/4 cup shaved Parmesan cheese
Heat a large saute pan over medium-high heat. Add the butter and heat just until it starts to foam, then add the olive oil and heat 30 seconds more.
Add the shallot to the pan and cook one minute. Add the mushrooms and garlic and cook until the mushrooms are tender, about 10 minutes.
Remove the pan from the heat and add the ranch mix and pepper. Set aside and let the mixture cool 15 minutes.
Note: You can make the mushroom mixture the day before. Refrigerate it and let it come to room temperature just before you are ready to use it.
Preheat your oven per the puff pastry package instructions, typically 400 degrees.
Unfold the thawed puff pastry according to the package instructions. Spread an even layer of the mushroom mixture to about 1/8" thick across the entire puff pastry sheet, leaving about 1/2" margin around the edges.
Whisk together the egg and water in a small bowl and brush the edges of the pastry, reserving the remaining egg mixture.
Gently roll the pastry in a jelly roll fashion. Cut the roll into 1/2" slices and place them 1 1/2" apart on a baking sheet lined with parchment paper.
Brush the top and edges of each pinwheel with the egg mixture.
Bake the pinwheels until they are golden brown, about 15-20 minutes.
Remove the pan from the oven and let cool about 10 minutes, then sprinkle the top of each pinwheel with the cheese.
Makes 14-15 pinwheels
Note: If you have leftover mushroom filling, just mix it with some soft unsalted butter to make an outstanding compound butter to top a steak, baked potato, or to add a new dimension to garlic bread. It will keep in the refrigerator for at least a week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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