Parmesan Pinwheel Rolls
Ingredients
- 1 9x9 puff pastry sheet room temperate
- 2 tbsp butter melted
- 4 cloves garlic minced
- 2 tbsp parsley chopped
- 1/3 cup parmesan grated
Instructions
- Lay out puff pastry sheet on a large piece of plastic wrap and let it come to room temperature.
- Preheat oven to 375 degrees F.
- In a small bowl, combine melted butter, garlic, and parsley. Spread the mixture out evenly on the pastry sheet. Sprinkle parmesan.
- Starting on one end, roll up the puff pastry sheet evenly into a log. Pinch the seam tightly to seal it. Cut into 9 rolls.
- Place rolls cut side up in a 9x9 inch baking dish coated with cooking spray.
- Bake for 20-22 minutes or until golden brown. Remove from pan to a wire rack.
Notes
To make this recipe ahead of time: Fully bake the pinwheels and let them cool. Arrange them on a baking sheet and freeze. Transfer to an airtight container or ziplock bag and store them for 3-4 weeks. Reheat on a parchment-lined baking sheet at 375 degrees F until warm.