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Pinwheels are awesome for feeding holiday guests! This Latin-inspired recipe is made with a blended mix of slightly spicy GOYA® Chorizo, savory scallions, cumin, GOYA® Reduced Sodium Pitted Alcaparrado Manzanilla Olives and Mexican cheese, all baked to perfection inside rolls made of GOYA® Empanada Dough-Puff Pastry for Baking. Yes, they’re that good. ¡Buen provecho!
Ingredients
⅓ cup
GOYA® Pitted Alcaparrado or GOYA® Reduced Sodium Pitted Alcaparrado, drained
2
GOYA® Chorizo, halved lengthwise and casings removed
1
large scallion, sliced
½ tsp.
GOYA® Ground Cumin
½ cup
finely grated Mexican cheese blend
4
discs (11.6 oz. pkg.) GOYA® Empanada Dough-Puff Pastry for Baking, thawed
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
Step 1
Preheat oven to 400° F. Place olives on double layer of paper toweling. Gather corners and squeeze out excess moisture, then chop. Slice chorizo and place in mini processor. Add scallions and cumin; finely chop with on/off pulses. Add cheese and olives; pulse, just until combined.
Step 2
Place pastry on lightly floured surface. Scatter chorizo mixture evenly over pastry squares, leaving ½” uncovered on far lengths of squares. Roll up squares like jellyrolls; cut each into ½” slices. Place slices cut-sides down, on baking sheets; space 1” apart.
Step 3
Bake until golden, 12 to 15 minutes. Transfer to racks and cool slightly. Serve warm.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksNew from Goya
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