Cheese-y Herb Pinwheels

PREP TIME: 10 minutes
COOK TIME: 15-20 minutes
YIELD: ~48 pinwheels

If you want a crowd pleasing appetizer that is quick AND easy, this is the recipe for you. Five or less ingredients to whip up a crunchy, cheesy, handheld appetizer that everyone from kids to grandparents will love.

Pro tip: Make half a batch with just the cheese mixture and the other half with our Very Good Bacon inside.

INGREDIENTS

*these are usually plant-based but make sure to read the ingredients to be sure 

DIRECTIONS

  1. Preheat the oven to 375 F and line 2 sheet pans with parchment paper or reusable silicone baking sheets.
  2. In a medium mixing bowl, combine Very Good Cheese Co., cream cheese and herbs. Mix well, we recommend using an electric mixer.
  3. On a clean countertop, lightly dust the surface with flour. Place 1 puff pastry on a floured surface, and using a lightly floured rolling pin, roll pastry to a 10 x 12-inch rectangle.
  4. Gently spread half of the cheese mixture over the entire puff pastry and sprinkle with half of the bacon, if using.
  5. Tightly roll into a 12-inch log and place it in the refrigerator.
  6. Repeat steps 2-4 with the remaining ingredients.
  7. Remove the first pinwheel log from the refrigerator and cut it into 24 pinwheels. Place pinwheels on lined parchment paper. Repeat with other pinwheel logs. Bake for 18-20 minutes or until puff pastry is golden brown.
  8. Serve warm or at room temperature.
  9. Keep for up to 3 days refrigerated in an airtight container. Reheat at 375F for about 5 minutes.

ADDITIONAL NOTES 

Upgrade this dish by serving it with this easy, creamy dip. Combine 1 pkg (8oz) plant-based sour cream; ½ lemon, juiced; ½ cup fresh chopped herbs; 3 cloves minced garlic; salt and pepper.

 

Be sure to share your Cheese-y Herb Pinwheels with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.


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