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Greek Pinwheels Recipe photo by Taste of Home

Greek Pinwheels

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 20 appetizers.
These pinwheels taste and look so good that everyone was surprised to learn they were pretty simple to make.—Veronica Worlund, Pasco, Washington

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon beaten large egg
  • 3/4 teaspoon water
  • 4 ounces cream cheese, softened
  • 1/3 cup marinated quartered artichoke hearts, drained and finely chopped
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon finely chopped drained oil-packed sun-dried tomatoes
  • 3 Greek olives, finely chopped
  • 1 teaspoon Greek seasoning

Directions

  • 1. Unfold puff pastry. Whisk egg and water; brush over pastry. Combine the remaining ingredients; spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style. Cut into twenty 1/2-in. slices.
  • 2. Place 2 in. apart on greased baking sheets. Bake at 425° until puffed and golden brown, 9-11 minutes. Serve warm.

Nutrition Facts

1 pinwheel: 92 calories, 6g fat (2g saturated fat), 9mg cholesterol, 142mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 2g protein.

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