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You need something like these pinwheels at every cocktail party, every holiday get-together, and every girls\u2019 night in. They might sound like a silly old-school delight, but they\u2019re surprisingly wonderful. The cream cheese-feta layer hits just right with pops of rich caramelized tomato that you will be dreaming of for days.<\/p>\n
You probably have some or all of the ingredients at home, and if you don\u2019t, they\u2019re a hop and a skip away at the market. We love using buttery pastry, like for brie, asparagus, and prosciutto bundles and Napoleon cake, and these pinwheels are no exception. Keep reading on for all of my top tips on how to make them:
What are pinwheels made with?
<\/strong>Anything soft, creamy, shredded, or diced small is the answer. You can make ham and cheese pinwheels or French dip pinwheels. This recipe has a base of cream cheese, briny feta, and pungent garlic powder layered with bits of fresh tomato and shredded mozzarella.
How do you roll pinwheels?
<\/strong>Once you\u2019ve spread the filling in an even layer, start from the bottom edge closest to you and roll into a tight log away from you. Freeze the log to make cutting the slices a bit easier.<\/p>\nHow do I store them?
<\/strong>Slice, freeze on parchment lined paper and thaw before baking. You could also bake from frozen by placing in the oven and pre-heating. Once cooked your best option is refrigerating them in an airtight container since they\u2019re filled with lots of dairy. Before serving, toast the pinwheels to bring them back to life.<\/p>\nDid you try this recipe? Let us know how it went in the comments below!<\/p>\n<\/div>\n
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You need something like these pinwheels at every cocktail party, every holiday get-together, and every girls\u2019 night in. They might sound like a silly old-school delight, but they\u2019re surprisingly wonderful. The cream cheese-feta layer hits just right with pops of rich caramelized tomato that you will be dreaming of for […]<\/p>\n","protected":false},"author":1,"featured_media":73,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-72","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/72","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=72"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/72\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/73"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=72"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=72"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=72"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}