Spread on your cheese. Layer with turkey and spinach.

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1 sheet puff pastry 10oz280g preferably all-butter puff pastry.

Cheese and tomato pinwheels. Dust your work surface with a little flour and roll out the pastry into a large rectangle that is the thickness of a 1 coin. Ingredients 400g ready filled puffy pastry 18 cup 30ml sundried tomato pesto 12 cup plain cream cheese full or medium fat 2 cups loosely packed grated cheddar cheese 12 tsp Basil Dried or use freshly chopped 1 egg beaten. 34 cup sun-dried tomatoes oil-packed 35oz100g 17 tomatoes.

They are so easy to make and well usually make cheese and tomato pinwheels as adults and children love them. 1 cup grated cheese 35oz100g I used 12 cup 50g18oz parmesan cheese and 12 cup 50g18oz cheddar you can use any melting cheese you like. 24 fresh basil leaves divided Instructions.

Spread on your tomato puree or dairy-free pesto. Trim the edges so that they are straight. Instructions Un-roll your puff pastry sheet.

You could also use blended red peppers for something different. 2 cups flour 1 Tbsp baking powder 50g grated tasty cheese ¾ cup milk approx 8-10 cherry tomatoes chopped or 1 medium tomato diced ¼ onion finely diced. Crumbled goat cheese and sun dried tomato oil.

Alternatively if you are using a block of puff pastry you may need to put a bit of. Sun Dried Tomato and Cheese Pinwheels Puff pastry pinwheels filled with mature cheddar cheese sun-dried tomatoes. Tomato and onion pinwheels Make these in muffin pans and they will keep their shape.

Preheat oven to 220C. Add vegan cream cheese sun-dried tomatoes spinach garlic vegan parmesan cheese salt and pepper to a mixing bowl and mix. Spread pesto over tortillas.

These cheesy pinwheels are our favorite for Mothers day. Roll up the sheet of pastry. You can serve these delicious pinwheels.

Roll up tightly and wrap in plastic. The sundried tomato pesto and fontina cheese are the perfect match-up and they bake in no time flat. But over the festive season we love nothing more than using.

Just pop them in the oven for 5 minutes to warm them back through again. Refrigerate for at least 2 hours. No matter how many we bake there are.

In a small mixing bowl combine cream cheese ¼ c. These buttery Sundried Tomato Fontina Puff Pinwheels are an amazing and oh-so-simple appetizer to make. Lightly spray 12 muffin pans with a little oil.

These cheesy delights are best eaten soon after baking but will keep in the fridge overnight. Mix on medium speed until smooth and creamy. Sprinkle each with cheese olives and basil.

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