Happy fall, ya’ll! With the cooler weather here to stay, it’s time for me to get in the kitchen and whip up some yummy fall treats that are perfect for sharing with family and friends. I’ll be honest and say that this is one of my favorite times of the year because I’m constantly inviting people over to my home for a variety of get-togethers. Truthfully, few things make me as happy as having a house full of people…unless it’s whipping up an ooey gooey cheesy dish to share with all of them. With that in mind, and finger foods being my theme of the year, I recently whipped up a crazy simple appetizer that I just have to share the recipe to! Trust me when I say EVERYBODY loves these Cheesy Pesto Pinwheels, making them the perfect fall food for any type of gathering!
Now, if you’re part of my inner circle, you’ll know that I’m crazy about cheese. In fact, my motto is, cheese makes everything better. Got a burger? Slap some cheese on it. Want the kids to eat their veggies? Smother them in cheese. Need a quick snack? Throw some cheese on a few crackers. Seriously, ya’ll, you can’t go wrong with cheese. With that in mind, it’s fair to say that my fridge is ALWAYS full of cheese slices and I’m always on the lookout for the best way to stock up. So when I recently discovered that from now until November 31, 2018, I can save $.75 on ONE (1) Sargento® Sliced Cheese at Harris Teeter using my eVIC coupons (offer must be redeemed by 12/31/18; details can be found here), I decided to not only pick up my favorite variety, but to use it to whip up a tasty snack for sharing! Here’s how I did it.
- 2 puff pastry sheets
- 1 package of Sargento® Ultra Thin Sliced Provolone Cheese
- 4 slices of Sargento® Blends™ 5 Cheese Italian Slices
- 1 cup of pesto sauce
- 1 large red pepper (cubed)
- 1 egg
- 2 tablespoons of flour
- 2 tablespoons of butter
- ½ cup of milk
- Spread out the room temperature pastry sheet on a clean counter top.
- Evenly spread on ½ cup of pesto.
- Sprinkle diced red peppers over the top.
- Layer on 12 slices of Sargento® Ultra Thin Sliced Provolone Cheese.
- Starting with the shorter side, roll up the pastry sheet.
- Once rolled, cut into one inch slices using a sharp knife.
- Place the rolls on a parchment lined baking sheet and brush with egg wash.
- Bake at 400 degrees Fahrenheit for 15 minutes.
- While the Cheesy Pesto Pinwheels are baking, add butter and flour to pan to make a rue.
- Pour in the milk and continue to mix until it thickens,
- Add the remainder of the Sargento® Ultra Thin Sliced Provolone Cheese slices and 4 slices of Sargento® Blends™ 5 Cheese Italian Slices.
- Melt until creamy.
- Stir in ½ cup of pesto sauce, mix well and transfer dipping sauce to a bowl.
- Once pinwheels are cooked, remove them from the oven and arrange around the dipping sauce.
- Serve while they are warm and gooey and enjoy!
If you’re a cheese lover you going to totally crush on this recipe and while it looks impressive and tastes divine (trust me on this one!), it’s so easy to make! To start my Cheesy Pesto Pinwheels, I laid out my puff pastry sheet and spread 1/2 cup of pesto sauce evenly over the top of it.
Next, I sprinkled on my diced red peppers, using my hand to gently push them into the dough and secure them, setting the stage for the real star of my dish…the Sargento® Ultra Thin Sliced Provolone Cheese!
Now, let me go ahead and tell you that Sargento® Ultra Thin Sliced Provolone Cheese is a MUST for this recipe because the thinness of the cheese slices is what allows the Cheesy Pesto Pinwheels to roll up just right, locking all the ooey gooey goodness inside! I spread my 12 slices of my 100% real, natural Sargento® Ultra Thin Sliced Provolone Cheese over the top of my pesto sauce and red peppers, overlapping the pieces slightly so that they covered the entire area of my puff pastry.
As soon as my cheese was in place, I started with the shorter end of the puff pastry and simply rolled it up as tightly as I could, making sure that all my stuffing stayed inside. Once I had rolled up my Cheesy Pesto Pinwheels, I used a sharp knife to cut one inch wide slices and placed them on a waiting baking sheet lined with parchment paper.
I quickly cracked my egg and beat it lightly and then coated the top of each of the Cheesy Pesto Pinwheels pieces with a brush of egg wash.
Into the oven my Cheesy Pesto Pinwheels went on 400 degrees Fahrenheit for 15 minutes. Now, in truth I could have just stopped with this cheesy finger food but have I mentioned how much I love cheese? I did? Well, let me mention it again because while these pinwheels are great alone, when paired with a creamy Provolone dipping sauce they will take you straight to cheese lover’s nirvana! To quickly make my dipping sauce, I added my butter and flour to a pan and made a rue by whisking it together over medium heat until it was paste-like.
Next, I slowly poured in my milk, stirring the entire time until I had a thick base to add my cheese to. Once my base was ready, I reached for not only my Sargento® Ultra Thin Sliced Provolone Cheese but also those four slices of Sargento® Blends™ 5 Cheese Italian Slices! Why you ask? Well, by adding in the slices of the Sargento® Blends™ 5 Cheese Italian Slices, I was able to give my sauce a new flavor depth due to the inclusion of Mozzarella, Romano, Parmesan, Fontana and Asiago cheese that are blended to creamy perfection in every slice. When paired with my Sargento® Ultra Thin Sliced Provolone Cheese, these slices created a unique flavor that was exactly what I had been looking for.
After melting my two varieties of cheeses into my base, I had a perfectly creamy and beautifully smooth cheese sauce to pair with my Cheesy Pesto Pinwheels.
But I wasn’t done yet! To tie my entire appetizer together, I poured the remaining 1/2 cup of pesto sauce into my waiting cheese sauce and combined it completely.
After transferring my dipping sauce to a dish and adding it to the middle of one of my favorite serving trays, I pulled my Cheesy Pesto Pinwheels out of the oven and basked for just a minute it the glorious perfection of bubbly cheese in each and every bite. However, I didn’t have long to bask in the golden cheesy glow because I had waiting guests with hungry bellies! I quickly transferred my Cheesy Pesto Pinwheels to my serving platter, arranging them around the dipping sauce in the middle and my perfectly cheesy finger food was ready to serve.
Just in case you’re not already whipping this cheesy crowd pleasing dish up, let me give you a little visual of why this is a must have fall dish. First you take the ooey gooey Cheesy Pesto Pinwheels that are still warm and melty.
Then you dip them in the waiting sauce that is cheese, cheese and more cheese.
When paired together, every bite delivers warm, melty cheese in a form that is perfect for grabbing and noshing on while friends and family enjoy the fabulous fall season.
Now it’s your turn! Whether you’re having family for an afternoon of fun or having a fall gathering filled with friends, complete your celebration with these Cheesy Pesto Pinwheels that are always a crowd pleaser! Start by heading to Harris Teeter today to save $.75 on ONE (1) Sargento® Sliced Cheese! You can find a variety of 100% Real, Natural Sargento® Sliced Cheeses in the pre-packaged sliced cheese aisle at your local Harris Teeter! Then get metly and try out this amazing dish or come up with your own cheesy creation to please your crowd.
Now tell me, who do you know that would love this cheesy dish?