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Party Pinwheels Recipe
Ingredients
- 1 pkg (450 g) frozen puff pastry dough
- 2 cans (142 g ea.) CLOVER LEAF Sockeye Salmon Skin & Bones Removed, drained
- 1 1/2 cup (350 mL) grated cheddar cheese
- 4 tbsp (60 mL) chopped green onion
- 2 tbsp (30 mL) chopped stuffed olives
- 2 tbsp (30 mL) fresh dill
- 1/4 - 1/2 tsp (1 mL) pepper
- 4 tsp (20 mL) lemon juice
- 1/3 cup (75 mL) mayonnaise
| PREP TIME 30m |
COOK TIME 25m |
TOTAL TIME 55m |
YIELD 24 pinwheels |
|---|
Instructions
- Thaw puffed pastry according to packaging instructions.
- Drain salmon, remove skin and bones as desired.
- Flake with a fork.
- Combine with remaining ingredients.
- Roll out puffed pastry dough flat and spread with salmon filling.
- Roll up from long side.
- Cut into 1/2 inch pinwheels.
- Place cut side down of each pinwheel on greased cookie sheet.
- Bake at 190 C (375 F) for 20 to 25 minutes, until golden brown.
- Place on cooling rack for 5 minutes.
A recipe from Clover Leaf
2021-02-10
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