Parmesan Pinwheels
Fresh herbs and Parmesan cheese are rolled up in puff pastry, sliced and baked until golden. This easy technique makes appetizers at a moment's notice—and sweet variations make this foolproof recipe into chocolate or cinnamon treats as well.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
0.25 cup grated Parmesan cheese
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves or fresh parsley
0.25 cup grated Parmesan cheese
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves or fresh parsley
Instructions
Heat the oven to 375°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14 x 11-inch rectangle. Sprinkle with the cheese and herbs. Starting at a short side, roll up like a jelly roll. Wrap the pastry roll with plastic wrap and freeze for 45 minutes or until firm.
Cut the pastry roll into 75 (1/8-inch) slices. Place the slices, cut-side down, onto baking sheets.
Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14 x 11-inch rectangle. Sprinkle with the cheese and herbs. Starting at a short side, roll up like a jelly roll. Wrap the pastry roll with plastic wrap and freeze for 45 minutes or until firm.
Cut the pastry roll into 75 (1/8-inch) slices. Place the slices, cut-side down, onto baking sheets.
Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Parmesan Pinwheels
Fresh herbs and Parmesan cheese are rolled up in puff pastry, sliced and baked until golden. This easy technique makes appetizers at a moment's notice—and sweet variations make this f...
Directions
Print
Heat the oven to 375°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14 x 11-inch rectangle. Sprinkle with the cheese and herbs. Starting at a short side, roll up like a jelly roll. Wrap the pastry roll with plastic wrap and freeze for 45 minutes or until firm.
Cut the pastry roll into 75 (1/8-inch) slices. Place the slices, cut-side down, onto baking sheets.
Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
0.25 cup grated Parmesan cheese
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves or fresh parsley
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