Holiday Pinwheels Appetizer with Kale and Roasted Red Pepper
Author: Becky's Best Bites
Serves: 16
- 1 tbsp. extra virgin olive oil
- 2 cloves garlic, minced or pressed
- 1 cup frozen chopped kale, defrosted and drained
- Sea salt and fresh ground pepper, to taste
- 1 can (8 oz.) Immaculate Baking Company Organic Crescent Rolls
- Sprinkle of Flour
- ½ cup roasted red pepper, diced
- ½ cup shredded cheese of choice (I used Monterey Jack, but white cheddar or mozzarella would work.)
- Spray a large baking sheet with nonstick cooking spray or line with a silicone baking sheet or parchment paper. Set aside.
- Heat olive oil in a medium skillet over medium-high heat.
- Once hot add garlic and sauté for about a minute.
- Add kale and continue to saunté with the garlic for 2-3 minutes.
- Season lightly with salt and pepper.
- Remove from heat and transfer to a medium mixing bowl to cool.
- While the kale is cooling, unroll the dough and separate into two large rectangles.
- Pinch and seal the perforations in the dough.
- Sprinkle the rectangles with flour and use a rolling pin to smooth out the dough.
- Once the kale has cooled slightly, add the roasted red pepper and cheese to the bowl and stir to combine.
- Evenly divide the kale mixture between the two rectangles of dough. Spread to the edges.
- Gently roll each piece of dough along the long side and place seam side down on prepared baking sheet.
- Freeze dough rolls for about 30 minutes.
- Preheat oven to 375 F.
- Remove from freezer and slice each roll into 8 slices for a total of 16 slices.
- Place slices on the baking sheet, spacing about 2 inches apart.
- Bake for 11-14 minutes or until golden brown.
- Remove from oven and let cool for about 2 minutes before removing from baking sheet.
- Enjoy!
Recipe by Becky's Best Bites at https://beckysbestbites.com/holiday-pinwheels-appetizer/
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