Prep 30 mins
Cook 15 mins
This recipe is from the Cloverleaf recipe collection. The recipe calls for canned shrimp so I will put that in the ingredient list but I will use 8 oz fresh. Parmesan cheese works in place of Asiago. The reccipe makes exactly 36 spirals. Place them a bit apart for baking as they do expand. I am freezing 2 dozen - not baked and I will not add the shrimp until I bake them. If you freeze some defrost in fridge for 3 hours and then bake as suggested. If you are baking them right after making them the timing is perfect. We really enjoyed these. Hope you do too. One other suggestion I don't think that the shrimp on top add that much to the appearance I suggest that you add all the shrimp into the spread mixture. Perhaps a small piece of red pepper or pimiento on top for colr.
- 2 (106 g) canscocktail shrimp, drained & rinsed
- 1⁄2 cup asiago cheese, shredded
- 1⁄4 cup prosciutto, chopped
- 1⁄4 cup prepared basil pesto
- 1 tablespoon fresh lemon juice
- 1 lb prepared puff pastry, thawed and divided in half
- Preheat oven to 425°F.
- Reserve 36 shrimp.
- Combine remaining shrimp, cheese, prosciutto, pesto and lemon juice in a blender and pulse until combined.
- Roll the puff pastry into two 10" x 14" rectangles.
- Spread each sheet evenly with the pesto mixture leaving a 1"border around the edge.
- Start at the short end and roll each rectangle into a tight pinwheel.
- Wrap each pinwheel in plastic wrap and place in the freezer for 10 minutes.
- Remove from freezer and cut the pinwheels into 1/2"slices.
- Place each slice, on a parchment lined baking sheet.
- Place one shrimp on top and in th center of each piece.
- Bake for 15-16 minutes or until golden and crisp.