Tomato Feta Pinwheels
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Tomato Feta Pinwheels
Rated 3.7 stars by 18 users
Category
Appetizers
Ingredients
- 4 oz. cream cheese, room temperature
- 4 oz. crumbled feta
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- Kosher salt & freshly ground black pepper
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2 tablespoons Fustini's Basil Crush olive oil
- 8 oz. frozen puff pastry, thawed
- 3/4 cup chopped grape tomatoes
- 1 cup shredded mozzarella
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Balsamic glaze or Riserva balsamic
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Fresh basil for garnish
Directions
- In a medium bowl, combine cream cheese, feta, parsley, garlic powder, salt, pepper, and olive oil.
- Spread the cream cheese mixture across the puff pastry to the edges. Top with tomatoes, then sprinkle with mozzarella. Starting from the bottom edge, tuck and roll the pastry away from you to form a log. Transfer logs to a baking sheet and freeze until cold, about 20 minutes.
Preheat oven to 400°. Cut the log into 16 (1/2"-thick) pieces. Transfer to a parchment-lined baking sheet. Bake pinwheels until golden brown and puffy, 15 to 20 minutes. Let cool slightly and drizzle with glaze and garnish with basil before serving.
Recipe Note
Substitute your favorite herb-infused olive oil. Adapted from delish.com