Pesto Shrimp Spirals
" This recipe is from the Cloverleaf recipe collection using canned shrimp. I like to use fresh shrimp (8 ounces)and will post the recipe with my changes. Their recipe reserved enough shrimp to place one on each pinwheel but they really didn't add anything to the appearance so I subbed a small piece of red pepper. The recipe freezes nicely, unbaked, defrost in fridge for 3 hours before baking then continue to follow baking instructions.."
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (25.2 g)
- Calories 93
- Total Fat - 5.3 g
- Saturated Fat - 1.5 g
- Cholesterol - 9.2 mg
- Sodium - 90 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 0.2 g
- Sugars - 2 g
- Protein - 2.3 g
- Calcium - 21.1 mg
- Iron - 0.4 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425f
Step 2
Combine all the ingredients except puff pastry in your blender and pulse until completely combined
Step 3
Roll out your puff pastry into two 10 inch by 14 inch rectangles
Step 4
Divide the filling between the two rectangles and spread it evenly over each sheet leaving a one inch border around the edge
Step 5
Start at the short end and roll each rectangle into a tight pinwheel
Step 6
Wrap each pinwheel in plastic wrap and place in freezer for ten minutes
Step 7
Remove from freezer and cut the pinwheels into 1/2 inch slices
Step 8
Place each pinwheel on a parchment lined cookie sheet leaving a bit of space between them to allow for some expansion
Step 9
Decorate each spiral with a small piece of red pepper or pimiento
Step 10
Bake 15 - 16 minutes or until they are golden and crisp
Step 11
Serve warm or at room temperature
Tips
No special items needed.
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