Yield: about 3 ½ dozen pinwheels
- 2 sheets puff pastry, chilled*
- ¾ cup (170g) Growee Foods Curry Zucchini Dip, divided
- 2 cups (226g) shredded mozzarella, divided
*We used one package of Pepperidge Farm Puff Pastry Sheets (17.3 oz or 490g puff pastry).
- Thaw puff pastry and keep cold according to your package instructions.
- Remove one sheet of puff pastry from the fridge and place on your lightly floured work surface. Flour pastry, then gently roll out to a 12" x 10" rectangle.
- Using an offset spatula or the backside of a spoon, spread 6 tablespoons (85g) curry zucchini dip over pastry, leaving a 1-inch bare border. Sprinkle 1 cup (113g) shredded mozzarella over curry dip.
- Start rolling dough up from the long side, making sure to keep roll tight and even. Pinch seam to seal. Tightly wrap log in cling film and place in fridge.
- Repeat with remaining puff pastry, curry zucchini dip, and mozzarella to create a second log.
- Chill logs in fridge for at least 30 minutes (up to overnight).
- Heat oven to 400°F. Line 2 baking sheets with parchment paper.
- After your logs have chilled, remove one from fridge and place on cutting board. Using a serrated knife, cut off uneven ends. Then cut log into ½" slices.
- Place pinwheels on prepared baking sheet. (Don’t forget the uneven ends; they make a yummy, sneaky hostess snack!) Bake for 16–20 minutes. Pinwheels are done when the puff pastry is lightly golden and the cheese is looking all sexy and bubbly.
NOTE: If you cut and prep your second log while the first batch is baking, just pop the pinwheels and baking sheet in the fridge while those pinwheels await their turn in the oven.
- Gently transfer pinwheels to wire rack and allow to cool slightly before serving.
NOTE: If you make these in the morning, right before your party starts, simply reheat the pinwheels in a 350°F oven for just a few minutes to re-crisp the puff pastry.