2 packages (17 ounces each) puff pastry sheets, thawed according to package directions
1 envelope (1.2 ounces) Lipton Recipe Secrets Savory Herb with Garlic Soup Mix, combined well with a 1 pound pint container of Darigold Sour Cream.
2 14 ounce cans quartered artichoke hearts, drained and chopped
1 cup chopped walnuts
1 1/2 cups shredded pepper-jack cheese
Preheat oven to 400F.
Place the sour cream herb mixture, the artichoke hearts and the walnuts in a food processor and pulse until the mixture is combined.
On a lightly floured surface, roll a thawed puff pastry sheet out until an approximate 12x15" rectangle is formed, with one of the 12" sides facing you. Spread 1/4 of the filling evenly on the sheet, leaving a 1" border on all sides, and sprinkle with 1/4 of the cheese. Fold the two 15" borders over the filling, and starting at the 12" side facing you, roll the pastry up "jelly roll" fashion. Brush a little water on the end border to seal the seam, and place roll, seam side down, on a baking sheet. Repeat this procedure with remaing puff pastry sheets, filling and cheese(you will probably need 2 baking sheets).
Place the baking sheets in the preheated oven and bake for 30 minutes, or until pastry is golden. Let cool slightly (10-15 minutes) in the pans, set on wire racks. With a sharp knife slice each roll into 6 pieces and serve warm.
Yield: 24 Pinwheel Appetizers.
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