I made these really cute green chutney pinwheels as a vegetarian appetizer on thanksgiving. Its really really easy, almost like making a sandwich..only you roll and bake it. I used crescent rolls to make it,but you can make it with puff pastry also. I used crescent rolls , coss they had it on sale for 99 cents in the grocery store. If I’d known I could make something as delicious as this, I would have grabbed a couple more. 🙂
It mostly made from leftover chutney…but you can fill it with almost anything such as pesto, marinara sauce or with jams and jellies for a sweet version.
1 can crescent rolls
1/4 cup spicy green chutney(for recipe check my post here)
1/4 cup cream cheese, softened(I used neufchatel)
2 tbsp finely chopped sun dried tomatoes packed in oil, drained
2 tbsp grated parmesan cheese
1 – 2 tsp red pepper flakes
In a bowl mix together the chutney and the cream cheese. Check for seasoning, as the cream cheese mellows out the chutney. Pop open the can of crescent rolls. It usually comes as two rectangles with perforations that pull apart to triangles. Roll out each rectangle, just to seal the perforations. Spread with the chutney cream cheese mixture. Sprinkle with the sun dried tomatoes. Top with the parmesan cheese and red pepper flakes. Roll along the longer edge into a tight roll. Wrap it in plastic wrap and freeze for about 10 minutes. Just enough time to assemble the next rectangle. Wrap and freeze this one too.
After 10 minutes, unwrap and slice into 1/8th inch slices. Place on a cookie sheet and bake in an oven preheated to 350 degrees for about 15 minutes.
Verdict: The crescent rolls are made of a slightly sweet dough, which in combination with the spicy chutney and the red pepper flakes made a good contrast. Speaking of contrast, the red sun dried tomatoes speckled over the green chutney made it look festive, kind of like ornaments on a christmas tree. Would make a good christmas appetizer. 🙂Pin It