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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1 (17.3 ounce) box of puff pastry
1/3 cup prepared pesto
2 balls of fresh mozzarella cheese, approximately 8 ounces and cut into 18 slices
3 Roma tomatoes, cut into 18 slices
2 tablespoons olive oil, for drizzling
Kosher salt and freshly ground pepper
1 egg, lightly beaten
2 tablespoons balsamic vinegar, for drizzling (optional)
Basil leaves for garnish
Preheat the oven to 350. Line 2 baking sheets with parchment paper.
Place 1 sheet of puff pasty on each baking sheet and cut each sheet into 9 individual squares (about 3-inches by 3-inches)
For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. Spoon 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape.
Place 1 slice of the mozzarella cheese in the center of each pinwheel where the tips meet. Top each slice of tomato. Drizzle olive oil over tomato. Season with salt and pepper. Brush the dough with the beaten egg. Bake until golden brown (approximately 20 minutes). Drizzle with balsamic oil if you like and garnish with fresh basil leaves. Serve warm or room temperature.
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CAPRESE PINWHEELS
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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1 (17.3 ounce) box of puff pastry
1/3 cup prepared pesto
2 balls of fresh mozzarella cheese, approximately 8 ounces and cut into 18 slices
3 Roma tomatoes, cut into 18 slices
2 tablespoons olive oil, for drizzling
Kosher salt and freshly ground pepper
1 egg, lightly beaten
2 tablespoons balsamic vinegar, for drizzling (optional)
Basil leaves for garnish
Preheat the oven to 350. Line 2 baking sheets with parchment paper.
Place 1 sheet of puff pasty on each baking sheet and cut each sheet into 9 individual squares (about 3-inches by 3-inches)
For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. Spoon 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape.
Place 1 slice of the mozzarella cheese in the center of each pinwheel where the tips meet. Top each slice of tomato. Drizzle olive oil over tomato. Season with salt and pepper. Brush the dough with the beaten egg. Bake until golden brown (approximately 20 minutes). Drizzle with balsamic oil if you like and garnish with fresh basil leaves. Serve warm or room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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