They are delicious and super simple to make for a party.
Pesto Pinwheels (Joelen’s Culinary Adventures)
makes about 1 cup
2 cups packed fresh basil leaves (2-3 bunches)
1/4 cup toasted pine nuts
1/4 cup grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Place all the ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.
1 cup prepared pesto (above)
1 tube package of croissant dough
1 egg, scrambled (for egg wash)
Preheat your oven to 350.
Line your baking sheet with parchment. If you don’t have parchment, an ungreased baking sheet will do.
Remove the croissant dough from the packaging and unroll. Separate the dough into 4 rectangles (made up of 2 preforated triangles). Press the dough on the preforated edges to seal.
On each rectangle of dough, spread 1/4 cup of your prepared pesto. Taking the short side of the rectangle, roll the dough to create a log. Cut the log into 1/2″ slices and place on the prepared baking sheet.
Repeat with the remaining rectangles of dough.
Bake in the preheated oven for 10 minutes, rotating your pan after 5 minutes for even baking.
Remove from oven and allow to cool slightly before serving warm.