Howdy, y’all! I’m Erin, the writer and photographer behind The Speckled Palate, and I’m happy to be stepping in for Susannah today.
Susannah and I met through #BlogsgivingDinner this year, and I’m so happy we did because I love connecting with other bloggers through fun collaborations. Also, I basically drool over everything Susannah cooks, so there’s that, too.
This dish I’m sharing with y’all today? It’s super easy to put together… and it’s equally delicious.
Real talk: I’m notably bad about creating appetizers. Whenever we host folks at our home, I will whip up guacamole or serve some salsa. I do live in Texas, after all. That’s the extent of it because I’m more focused on the entree or dessert. I could make either of those for days… and I have an embarrassing lack of appetizers in my playbook for a food blogger.
In January, we were invited to a progressive dinner with our neighbors. And my usual go-to — dessert — already had enough people signed up… so I took a leap of faith and put my name down to bring an appetizer.
Understandably, I was a bit worried. Apps aren’t really my thing (as evidenced above), and I had no clue what would be a good thing to make… especially since the appetizer house’s theme was Italian.
I started thinking about Italian dishes I love, and bruschetta popped into mind. But it’s nowhere near as good as it could be during the wintertime because, well, winter tomatoes are sad.
Back to the drawing board.
And then it hit me — pinwheels!
They’re stuffed with all the elements of bruschetta, baked in puff pastry and are super easy to eat at a party because they aren’t messy.
A hit? You bet! What’s your party food specialty?
Click below to see how you can make them!
ERIN SKINNER //
Erin is a professional photographer and social media manager who has a penchant for baking and cooking. She discovered her love of all things in the kitchen during her collegiate years when she missed being able to cook her own meals, and as soon as she moved off campus, she began playing with her food… and has been doing so ever since. On her blog, The Speckled Palate, she shares tried and true favorite recipes from her kitchen, as well as new faves, as she creates new dishes and tinkers her way through some well-loved cookbooks.
- 1 sheet puff pastry (1/2 package)
- 1 bunch fresh basil (about 1/4 cup, chopped)
- 1 8-ounce can sun-dried tomatoes in extra-virgin olive oil, drained and chopped
- 6 ounces parmesan cheese, shredded
- 1 egg, for egg wash
- 1 tablespoon water, for egg wash
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Thaw the puff pastry, and place it on a well-floured surface. Using a rolling pin, roll it out a bit to flatten the tabs and make it thinner.
- Brush the puff pastry with the egg wash, then sprinkle with the basil. Top the basil layer with the sun-dried tomatoes, then the parmesan. Be sure to leave about 1/2-inch on each side of the Puff Pastry so the filling won't fall out when you roll it up.
- Roll the pinwheels slowly, and when completely rolled, seal with the egg wash.
- Slice into 1/2" pinwheels, and gently transfer them to the prepared baking sheet, leaving space between the pinwheels.
- Bake at 400°F for 15-20 minutes, or until the tops are golden brown.
- Let cool for 10-15 minutes, then enjoy!
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Nutrition Information:Yield: 24 Serving Size: 2 pinwheels
Amount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 142mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 5g