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 Yearâ€™s Eve coming up next week and lots of college bowl games on the horizon (and, oh, yeahâ€¦ I guess thereâ€™s one more Chiefs game to watch) there are plenty of entertaining opportunities.Â 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.
Makes about 54 pinwheels
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 piecesâ€”I like the length of the dough along the rolling side to be 6 inches. The width doesnâ€™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.
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