Tuesday, May 31, 2011

I Got Apps! - Pesto Pinwheels

I know I still haven't finished my reviews from our Nashville trip in April, but I'm pretty damn tired of writing restaurant reviews right now.  Please click here for further explanation of my feelings on this matter.

Instead, I'm going to tell you about some delicious appetizers that I made for Mr. FvF's birthday dinner.  Appetizers are one of my favorite categories of foods to eat, but one of my least favorite to make.  Basically the concept is taking something that's great in its regular-sized form, then making 100 tiny ones. Pain in the ass, cue sad trombone.  You almost have it made, however, when you can basically still make a giant version and just cut it up into smaller pieces.

Enter crescent dough!  I always use the Pillsbury Recipe Creations dough, specifically to avoid pressing out all of those funky perforations.  This is one of the easiest, quickest, cheapest apps I've ever made, and it could be tarted up in any manner of different ways.  Here's what you'll need (makes about 24 pieces):

1 can crescent dough
1/4 C+ basil pesto
4 slices of prosciutto, chopped into bits (salami or very thin ham will do, too)
1/4 C hard Italian cheese, shredded (I used Romano)

Cut the dough into four rectangles, spread each with about a tablespoon of pesto, then sprinkle evenly with prosciutto and cheese.  Roll each dough sheet up lengthwise, so that you could cut 6 small slices out of each.  But wait, hoss - don't cut yet!  All the oily pesto + the butter in the dough + the heat of your fat little paws makes it impossible to slice.  Keep the rolls on a cutting board and toss them in the freezer for a few minutes, then get them back out and slice into 6 pieces per roll.

Bake on ungreased cookie sheet at 350 for about 15 minutes.


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