These pinwheels taste and look so good that everyone was surprised to learn they were pretty simple to make.—Veronica Worlund, Pasco, Washington
Greek Pinwheels
Greek Pinwheels
Prep Time
20 min
Cook Time
10 min
Yield
20 appetizers
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon beaten large egg
- 3/4 teaspoon water
- 4 ounces cream cheese, softened
- 1/3 cup marinated quartered artichoke hearts, drained and finely chopped
- 1/4 cup crumbled feta cheese
- 1 tablespoon finely chopped drained oil-packed sun-dried tomatoes
- 3 Greek olives, finely chopped
- 1 teaspoon Greek seasoning
Directions
- Unfold puff pastry. Whisk egg and water; brush over pastry. Combine the remaining ingredients; spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style. Cut into twenty 1/2-in. slices.
- Place 2 in. apart on greased baking sheets. Bake at 425° until puffed and golden brown, 9-11 minutes. Serve warm.
Nutrition Facts
1 pinwheel: 92 calories, 6g fat (2g saturated fat), 9mg cholesterol, 142mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 2g protein.
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