Best 6 Mozzarella Salmon And Basil Pinwheels Recipes

PESTO PINWHEELS

Steps:

• Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan.
• Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
• Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll-if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.

CAPRESE PINWHEEL ROLL UPS

Steps:

• Dice the tomatoes. Stack the basil leaves on top of each other, slice in half lengthwise, and cut into thin strips.
• Mix together the cream cheese, tomatoes, mozzarella, basil, and Parmesan in a small bowl.
• Spread the mixture across the tortillas in a thin layer.
• Roll the tortillas tightly into a log. Place the rolled tortillas in the freezer for 10 minutes to set (or refrigerate if making in advance).
• When ready to serve, remove the tortilla logs from the freezer. Cut off the ends that are hollow and cut the log into 1/2 inch wide rounds. Serve immediately (cold).

SMOKED SALMON PINWHEELS

Steps:

• Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
• On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
• Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
• Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

SALMON PINWHEELS

Steps:

• Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.
• Working with one at a time, spread each salmon strip with 1 teaspoon mayonnaise. Spread about 3 tablespoons of the breadcrumb mixture over the mayonnaise. Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go. Insert a toothpick though the end to keep the pinwheel from unrolling. Place in the prepared dish. Repeat with the remaining salmon strips.
• Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.

SALAMI PINWHEELS

Steps:

• Thaw the 2 sheets of pastry dough according to directions.
• Roll out each piece of dough on a floured board into 10 x 12 inch rectangle.
• Place equal amounts of mozzarella, salame slices, olives, parmesan and basil on each sheet, leaving 1 inch border around edge.
• Roll each sheet starting at the long end, making sure the filling stays inside.
• Seal long edge with water and pinch together.
• Cut each pinwheel into half inch slices with a very sharp knife and place on a baking sheet.
• Bake at 400 degrees for 10-15 minutes, until golden brown.
• Makes about 32 pieces.

SALMON WITH MOZZARELLA

Steps:

• Preheat oven to 225°C.
• Remove skin and bones from the salmon.
• Season with salt and pepper on both sides and cut into four pieces.
• Thinly slice tomato and mozzarelle cheese.
• Cut sun-dried tomatoes into strips.
• Heat butter in a non-stick coated frying pan and cook salmon pieces, 2-3 minutes per side.
• Place cooked salmon in an oven-proof dish.
• Layer tomato slices, sun-dried tomato strips and finally mozzarella slices over the salmon.
• Sprinkle some black pepper on top.
• Bake in the preheated oven for about 5 minutes, or until mozzarella has melted.