Batter Up and Fry: Tailgating Treats. “Pesto Roll-Ups” Reviewed by Momizat on . Hope you have all been having a wonderful holiday season. I have been missing Kansas and family more than usual this week of course. To help drown the sorrows o Hope you have all been having a wonderful holiday season. I have been missing Kansas and family more than usual this week of course. To help drown the sorrows o Rating: 0
You Are Here: Home » Food / Arts » Food » Batter Up and Fry: Tailgating Treats. “Pesto Roll-Ups”

Batter Up and Fry: Tailgating Treats. “Pesto Roll-Ups”

Batter Up and Fry: Tailgating Treats. “Pesto Roll-Ups”

Hope you have all been having a wonderful holiday season. I have been missing Kansas and family more than usual this week of course. To help drown the sorrows of being away from home for the holidays I have been cooking, eating, and drinking like crazy.

With New Year’s Eve coming up next week and lots of college bowl games on the horizon (and, oh, yeah… I guess there’s one more Chiefs game to watch) there are plenty of entertaining opportunities. Puff pastry is the perfect tool for this time of year because there are countless uses for this store-bought party-tool miracle. I like to always keep some on hand in case of unexpected guests or last-minute shindigs. One insanely easy use for this buttery pastry is to roll it up with pesto and a bit of cheese to create crispy, brightly flavored pinwheels that are gorgeous in any spread. I utilized a bit of my ramp pesto that I put up at the beginning of last spring, but regular basil pesto is almost as good here.

 

Pesto Roll-ups

Makes about 54 pinwheels

pesto roll ups

14 oz. (1 sheet) puff pastry, thawed, yet cold (thaw in the refrigerator)

1 1/2 c. pesto

1/2 c. Parmesan cheese

 

Place the chilled puff pastry on a lightly floured countertop and roll out with a rolling pin for just a few seconds to slightly flatten and smooth the dough. You may need to cut the dough into smaller pieces—I like the length of the dough along the rolling side to be 6 inches. The width doesn’t matter as you will be cutting small pieces out of these rolls.

Spread the pesto evenly all over the top of the puff pastry. Sprinkle with the Parmesan cheese. Then tightly roll the pastry into a log and pinch the seam closed. Cut the dough into 3/4″ wheels and place on a baking sheet, giving them a little bit of space to puff up during cooking. Place the baking sheet in the refrigerator to cool the pinwheels before baking.

Preheat the oven to 375. Place the baking sheets into the oven and bake for about 8-10 minutes, or until the puff pastry is browned and crispy. Remove and serve immediately.

To see what else is cooking, visit Chomping the Big Apple

Follow me @SarahBodeClark

About The Author

Sarah Bode-Clark was born in raised in small-town Kansas. She attended Kansas State University where she received a BA in Theatre and Spanish. A few years after college in the "Little Apple" she moved to the Big Apple--New York City--with her husband, Joe. She loves all things food and spends her time cooking, eating, catering, and waiting tables. Her culinary pursuits are documented on her blog, Chomping the Big Apple (http://chompdown.blogspot.com). On top of food, Sarah has always had a passion for sports, starting as a t-ball player when she was six, and as she played volleyball, basketball, and ran track through high school. Currently she has left behind the group sports and spends her free time running, and has run the NYC Marathon 3 times, hoping for number 4 in 2012. She also gets a big workout every week during the fall cheering on the Kansas City Chiefs (she is a pretty active/crazy/intense fan), and though she has never followed baseball as closely as other sports, the Royals have always had a special place in her heart.

Number of Entries : 122

Leave a Comment

You must be logged in to post a comment.

© 2011 Powered By Wordpress, Goodnews Theme By Momizat Team

Follow

Get every new post delivered to your Inbox

Join other followers:

Scroll to top