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Nalley Pickles

Artichoke Asiago & Pickle Pinwheels

Share this RecipePrintArtichoke Asiago & Pickle Pinwheels
Nalley Pickles

Note the premium taste of Elites Garlic, Dill & Onion Petite Pickles and rich Asiago flavor found in these one-of-a-kind pinwheels.

1/2 cup artichoke Asiago cheese spread, prepared
1/4 cup cream cheese, softened
8 (1/2 cup) Nalley Elites® Garlic, Dill & Onion Petite Pickles, chopped
1 frozen puff pastry sheet, thawed
1 egg, lightly beaten

Combine the artichoke Asiago cheese spread, cream cheese and pickles in a bowl with an electric mixer. Unroll thawed puff pastry onto a sheet of parchment paper on a work surface, keeping fold seams horizontal. Spread artichoke mixture evenly over each pastry sheet, leaving a 1/2-inch border on the side furthest away from you. Brush 1/2-inch border with beaten egg. Starting at nearest edge, tightly roll the pastry sheet up, jelly roll style. Press edge to seal. Place on a baking sheet. Freeze for 30 minutes. Remove from freezer and place on a cutting board. Using a serrated knife, slice roll crosswise into ½ inch thick slices. Place each slice flat on a parchment paper lined baking sheet, spaced 2-inches apart. Brush tops of pastry with remaining beaten egg. Bake at 400°F for 18-20 minutes or until golden brown. Cool slightly. Serve warm.

Makes 15 pieces.

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