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Mediterranean Pastry Pinwheels

These quick appetizers are irresistible. The flavors of sun-dried tomatoes and pesto balance beautifully. —Kristen Heigl, Staten Island, New York
  • Total Time
    Prep: 20 min. + freezing Bake: 15 min.
  • Makes
    16 appetizers

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup prepared pesto
  • 3/4 cup shredded provolone cheese
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1/2 cup chopped ripe olives
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 400°. Unfold puff pastry; roll and trim into a 10-in. square.
  • Beat cream cheese and pesto until smooth; stir in remaining ingredients. Spread cheese mixture on pastry to within 1/2 in. of edges. Roll up jelly-roll style. Freeze 30 minutes. Cut crosswise into 16 slices.
  • Bake cut side down on a parchment-lined baking sheet until golden brown, 12-15 minutes.
    Freeze option: Cover and freeze unbaked pastry slices on waxed paper-lined baking sheets until firm. Transfer to airtight container; return to freezer. To use, preheat oven to 400°; bake pastries until golden brown, 15-20 minutes.
Nutrition Facts
1 appetizer: 170 calories, 13g fat (5g saturated fat), 18mg cholesterol, 227mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 4g protein.

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