Artichoke, Pesto & Provolone Pinwheels

Here is a quick recipe to help you entertain your party guests when your “to do” list becomes a bit overwhelming.  These artichoke, pesto & provolone pinwheels come together quickly with just a few store bought items and you may already have a few of them on hand already in your freezer and pantry.  This Italian inspired flaky appetizer would be a nice addition to your cheese & charcuterie board, along with grapes, olives and wine for an easy impromptu get together with friends.

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Artichoke, Pesto & Provolone Pinwheels

This quick, flaky puff pastry appetizer combines the classic Italian flavors of artichoke, pesto, provolone with lemon for a party worthy bite 

Course Appetizer

Cuisine Italian

Keyword pastry pinwheels

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Author www.recipeforaparty.com

Ingredients

• 1 sheet of frozen puff pastry (most brands have two folded sheets in a box)
• 4 tbsp store bought pesto
• 13 oz can artichoke hearts, drained
• 1 lemon, zested
• 1/4 tsp red pepper chili flakes

Instructions

1. Roll out the thawed puff pastry into 11X12 inch rectangle on a piece of parchment paper and set aside
2. Combine the pesto, artichoke hearts, lemon zest and chili flakes in a food processor and pulse chop until well combined and minced (if you don’t have a food processor, just chop the artichoke hearts finely, add to a small bowl and mix other ingredients in) 
3. Place the provolone cheese slices on top of the rolled out puff pastry leaving a ½ inch border all around the pastry, I had to cut two slices in half so not to overlap the cheese. 
4. Spread the artichoke/pesto mixture evenly over the top of the cheese leaving a ½ inch border all around the pastry
5. Starting with the longer end of the pastry, roll the pastry up into a tight log and wrap in the parchment paper and place in the refrigerator for at least 1 hour to chill 
6. Preheat oven to 400

7. Once the log has chilled, trim the ends so it is even and slice the pastry into 18 equal slices with a sharp serrated knife, you should have 18 slices, arrange the slices flat onto a parchment or silicone lined sheet pan 1 inch apart and bake for 20 to 22 minutes until golden brown

8. Let cool slightly and serve warm or at room temperature and garish the tops with chopped chives or fresh thyme and arrange on a platter
9. Makes 18, enough for an appetizer for 6