Made with frozen puff pastry, these impressive pinwheels are a breeze to put together and bake.
Recipe tags: garlic base, easy difficulty, app, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | sheets frozen puff pastry (each 10 inches square), thawed but still cold |
| 3 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| ⅔ Tbsp | grated Parmesan cheese |
| ½ cup | finely chopped pitted black olives |
| ½ cup | finely chopped sun-dried tomatoes |
| 2 Tbsp | fresh thyme leaves |
| 1 | egg yolk |
Directions
Preheat oven to 400°F. On lightly floured surface, unroll puff pastry sheets. Spread Roasted Garlic Base in thin layer over each pastry sheet. Sprinkle with Parmesan, olives, sun-dried tomatoes and thyme.
Starting at one end, roll up each pastry to form log. Freeze rolls for 15 minutes on parchment paper–lined baking sheet. Cut each log into 12 slices. Lay slices cut side down on 2 parchment paper–lined baking sheets, about 2 inches apart.
Whisk egg yolk with 1 tbsp of water; brush over pinwheels. Bake for 15 to 20 minutes or until golden brown and puffed.
Substitute Better Than Bouillon® Seasoned Vegetable Base for Better Than Bouillon® Roasted Garlic Base if desired.