Cheesy Chive Scallion Pinwheels

Truth be told, I don’t think I’ve ever made those puff pastry pinwheels that are all over the internet. They are a classic party food- the perfect component for a table of appetizers I am making them this week for a friend, so I wanted to practice yesterday. I had just whipped up some of this dressing and knew I wanted to incorporate it into the pinwheels. These take very little legwork and come out crispy and gooey and fluffy and ooooozing with flavor. I hope you’ll make them!

CHEESY CHIVE SCALLION PINWHEELS
Yields 20-25 pinwheels
Ingredients:
1 puff pastry sheet
1 serving of Creamy Scallion Herb Dressing
1 cup grated sharp cheddar
⅔ cup freshly grated parmesan
Freshly cracked black pepper
3-4 chives, minced

Directions:
1.) Thaw frozen puff pastry for 20 minutes. Lay saran wrap on the counter, then place the puff pastry on top. Roll it out until it’s roughly a foot long.
2.) Using a pastry brush, top the entire pastry with the dressing. Then coat with both types of cheese and black pepper.
3.) Roll the pastry up in a long log, then wrap it with the saran wrap. Place the log in the fridge for 20-25 minutes until it is fully cooled. Meanwhile, preheat the oven to 400.
4.) Once cooled, slice the the log into ½ inch pieces. You should have roughly 24 of them. Place them on a baking sheet, then top with additional dressing.
5.) Bake for 15-18 minutes until the pastry is golden and the cheese is bubbly. Once they are cooked, top with diced chives. Serve with addition dressing to dunk in, or leave them solo.