Cheesy roasted pepper pinwheels are the perfect appetizer for your next gathering.
By LORI LESLEY
It’s never easy finding just the right finger foods to serve guests, but these delicious pinwheels take the guess-work out of hosting.
WHAT’S IN IT
1/2 package puff pastry sheets, thawed
1 large egg
1 Tbsp. water
1/2 cup roasted red peppers, chopped
1/2 cup garlic herb spreadable cheese (I use Boursin)
1/4 cup Parmigiano-Reggiano cheese, grated
2 Tbsp. chopped parsley or basil
HOW TO MAKE IT:
Heat oven to 400 degrees.
In small bowl, whisk egg and water. Lightly flour your work surface, unfold the pastry sheet then lightly dust with flour.
Use a rolling pin to roll lightly so that the creases are flattened out. (Be careful not to make the square much bigger.)
Brush the pastry with egg wash. Evenly spread with the garlic-herb cheese, then evenly scatter the diced red peppers, Parmigiano-Reggiano cheese and your parsley or basil.
Starting at the side closest to you, roll pastry up like a jelly roll, then cut into 20 ½-inch slices.
Place slices onto baking sheet and gently brush tops with egg wash.
Bake 14-18 minutes or until lightly golden brown.
Serve warm or at room temperature.