Artichoke Dip Puff Pastry Pinwheels
Equipment
Ingredients
- 1 sheet store-bought puff pastry thawed
- 1 container prepared artichoke dip
- ½ cup Parmesan cheese or your favorite shredded cheese
- 1 egg
- 1 tablespoon water
- Fresh parsley optional, for garnish
Instructions
Preheat the oven
- Preheat your oven according to the puff pastry package directions. Line a baking sheet with parchment paper.
Prepare the puff pastry
- Lay the thawed puff pastry flat on a clean surface.
Add the artichoke dip
- Spread an even layer of prepared artichoke dip over the pastry, leaving a small border around the edges. Use only as much dip as needed for an even layer.
Roll the pastry
- Starting at one end, tightly roll the puff pastry into a log. Don't worry if it looks a little messy!
- Using a sharp knife, cut the pastry roll into slices approximately ½–¾ inch thick.
Slice the pinwheels
- Place the pinwheels cut-side up on the prepared baking sheet, leaving a little space between each one.
Arrange on the baking sheet
- Whisk together 1 egg and 1 tablespoon of water. Lightly brush the tops and exposed pastry edges of each pinwheel.
Add the cheese
- Sprinkle Parmesan cheese or your favorite shredded cheese over the tops.
Bake
- Bake according to the puff pastry package directions, approximately 15–25 minutes, until the pinwheels are puffed, golden brown, and cooked through.
Serve warm
- Allow the pinwheels to cool for a few minutes. Garnish with fresh parsley, if desired, and enjoy!
Video
Nutrition
Calories: 115kcalCarbohydrates: 8gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 14mgSodium: 106mgPotassium: 18mgFiber: 0.3gSugar: 0.2gVitamin A: 45IUCalcium: 46mgIron: 1mg
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