Artichoke Asiago Pinwheels

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Try these pretty pinwheels at your next party whether it be dinner, or even brunch!

Tags: Advanced, 30 mins, Appetizer & Hors d'Oeuvres, Breakfast, Brunch and Breads, Cheese, Baking, Freeze, Holiday Insider's Report 2012
Serves: 20
Skill level: Advanced
Prep time: 5  minutes
Cooking time: 20  minutes
Total: 25 *  minutes

*freeze time = 20 minutes

Additional Information


1 sheet PC Butter Puff Pastry , thawed but cold
1/2 cup (125 mL) PC Artichoke & Asiago Tapenade
1/3 cup (75 mL) grated PC Splendido Parmigiano Reggiano
1 egg, lightly beaten


  1. Unroll puff pastry onto clean work surface, reserving parchment paper it was packaged in. Use parchment paper to line large baking sheet.
  2. Spread tapenade evenly over pastry, leaving a 1½ inch (4 cm) strip of pastry along edge furthest away from you bare. Sprinkle 1/4 cup (50 mL) of the Parmigiano evenly over tapenade. Using pastry brush, brush bare strip of pastry with some of beaten egg. Starting at near edge, tightly roll the puff pastry up, jelly roll- fashion.
  3. Sprinkle remaining Parmigiano on large square of waxed paper. Brush outside of pastry roll with some of remaining beaten egg. Roll over waxed paper to coat outside of roll in cheese. Transfer to prepared baking sheet. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 400°F (200°C).
  4. Transfer semi-frozen pastry roll to cutting board. Using serrated knife, slice roll crosswise into 1/2-inch (1 cm) thick slices. Place each slice flat on prepared baking sheet, spacing well apart. Brush a little of remaining beaten egg over tops of slices. Bake in centre of oven for 18 to 20 minutes or until deep golden colour.


Nutritional Information

Per 1 pinwheel serving
Calories 60 Cal
Fat 4 g
Sodium 100 mg
Carbohydrate 5 g
Fibre 0 g
Protein 2 g