I've never been one of those people who color-codes their food to match the holiday. You know what I'm talking about. That friend who serves you green cake on St. Patrick's day and flag cake on July 4th. So it was completely inadvertent that these pinwheels just happened to have red and green filling. I swear. But they are kinda getting me in the spirit.
Ricotta and Chorizo Pinwheels
Adapted from Dorian Cuisine blog
1 (17.3-ounce) package puff pastry (2 sheets)
8 ounces ricotta
10 large leaves fresh basil, minced
9 ounces chorizo, cooked and drained of grease
1 ounce fresh baby spinach or arugula, chopped
9 ounces chorizo, cooked and drained of grease
1 ounce fresh baby spinach or arugula, chopped
1 large egg, beaten
Preheat oven to 400°F.
Preheat oven to 400°F.
Lay out both sheets of puff pastry. Spread each sheet evenly with ricotta. Sprinkle with basil. Sprinkle evenly with chorizo and spinach. Roll up both sheets from the shorter end and cut into slices, approximately ½-inch thick. Lay the slices on baking sheets about 2 inches apart. Brush with egg. Bake for 15 minutes or until pinwheels are golden brown and puffed.
Makes about 26 pinwheels
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