Roasted Red Pepper & Manchego Pinwheels | Friday Night Bites

It has been quite chilly in the Bay Area the last week.  Our fire place is running each night and the warm fuzzy blankets are out in full force when hubby and I watch our favorite shows.  I have eased into the fall season, now I would love to experience a stormy evening.  I am sure it is coming soon enough.

In the meantime, we need to take the patio furniture cushions to the garage for storage during the winter, especially since I believe rain may be on its way soon.  It is just too chilly to sit outside – not too mention it is dark at 5:30pm.  I just have to remind myself that as quickly as the fall season arrived, that spring and summer will be here before you know it. How quickly time passes us by.

One of the small joys in life for me is entertaining.  The planning, the preparation and the actual dinner party just make me smile from ear to ear.  Luckily for me, I have a dinner party on the calendar for this Saturday.  My menu is set – yeah.  Everything is else will be done on Friday and Saturday.  If you follow me on Instagram, I’ll be sure to post some pics to share with all of you. 

In the meantime, it is time for Friday Night Bites.  I have a roll of these Roasted Red Pepper and Manchego Pinwheels in the freezer all ready to heat up this Friday.  I previewed a few with hubby on Sunday and he LOVED them.  Projecting to Friday, we will open a nice bottle of Cabernet Sauvignon and devour these little delights.  I can’t wait ….. big smile!

(Click "Read More" below to continue post)

Roasted Red Pepper & Manchego Pinwheels

Makes 36

2 Sheets Puff Pastry, thawed

1 (12 oz) Jar Roasted Red Peppers, drained well and towel dried

2 Garlic Cloves, smashed

¼ teaspoon Salt

¼ Cup Almonds, Dry Roasted

2 Tablespoons Parmesan Cheese, Grated

2 Cups Manchego Cheese, Grated

Red Pepper Sauce

In a food processor add the almonds, garlic and salt and pulse until fine.  Add the parmesan cheese and pulse.  Next add the roasted red peppers and pulse until well combined.  Mixture should be the consistency of tomato sauce.  If watery, simply run through a fine strainer.

Assembly

On a large board, use one sheet of puff pastry and spread half the red pepper sauce over the puff pastry and sprinkle one cup of the grated manchego cheese.  Roll the puff pastry as tight as possible.  Wrap in plastic wrap and chill for one hour.  Repeat same process with the second sheet of puff pastry.

Pre-heat oven to 400 degrees

Use a cookie sheet and cut ½ inch slices for each pinwheel.  Leave an inch in between to cook.  Bake for 12 to 15 minutes.  The manchego is a bit oily so simply lay each cooked pinwheel on a paper towel to remove excess oil.  Serve immediately.

Note:  You can place the plastic wrapped roll in a large freezer bay and keep for a month, so you have appetizers ready at your fingertips when guests arrive.  Let thaw before slicing then bake as normal.