Olive & Chorizo Pinwheels

By carvalhohm

Ingredients

• 1/3 cup GOYA® Reduced Sodium Pitted Alcaparrado Manzanilla Olives, drained
• 2 GOYA® Chorizo, halved lengthwise and casings removed
• 1 large scallion, sliced
• 1/2 tsp. GOYA® Ground Cumin
• 1/2 cup finely grated Mexican cheese blend
• 4 pieces (11.6 oz. pkg.) GOYA® Puff Pastry Dough for Turnovers, thawed

Preparation

Step 1

Preheat oven to 400° F. Place olives on double layer of paper toweling. Gather corners and squeeze out excess moisture, then chop. Slice chorizo and place in mini processor. Add scallions and cumin; finely chop with on/off pulses. Add cheese and olives; pulse, just until combined.

Place pastry on lightly floured surface. Scatter chorizo mixture evenly over pastry squares, leaving ½” uncovered on far lengths of squares. Roll up squares like jellyrolls; cut each into ½” slices. Place slices cut-sides down, on baking sheets; space 1” apart.

Bake until golden, 12 to 15 minutes. Transfer to racks and cool slightly. Serve warm.