Roasted Red Pepper and Machego Pinwheels
- 2 Sheets Puff Pastry, thawed
- 1 (12 oz) Jar Roasted Red Peppers, drained well and towel dried
- 2 Garlic Cloves, smashed
- 1/4 teaspoon Salt
- 1/4 Cup Almonds, Dry Roasted
- 2 Tablespoons Parmesan Cheese, Grated
- 2 Cups Manchego Cheese, Grated
- Red Pepper Sauce
- Makes 36
Adapted from subur
In a food processor add the almonds, garlic and salt and pulse until fine. Add the parmesan cheese and pulse. Next add the roasted red peppers and pulse until well combined. Mixture should be the consistency of tomato sauce. If watery, simply run through a fine strainer.
On a large board, use one sheet of puff pastry and spread half the red pepper sauce over the puff pastry and sprinkle one cup of the grated manchego cheese. Roll the puff pastry as tight as possible. Wrap in plastic wrap and chill for one hour. Repeat same process with the second sheet of puff pastry.
Pre-heat oven to 400 degrees
Use a cookie sheet and cut ½ inch slices for each pinwheel. Leave an inch in between to cook. Bake for 12 to 15 minutes. The manchego is a bit oily so simply lay each cooked pinwheel on a paper towel to remove excess oil. Serve immediately.
Note: You can place the plastic wrapped roll in a large freezer bay and keep for a month, so you have appetizers ready at your fingertips when guests arrive. Let thaw before slicing then bake as normal.