Chorizo and Olive Pinwheels

Chorizo and Olive Pinwheels
Chorizo and Olive Pinwheels

Print Recipe

Prep time


Total time





Add to Recipe Box

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

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
  • Directions


Hide Products


GOYA® Chorizo, halved lengthwise and casings removed


large scallion, sliced

½ cup

finely grated Mexican cheese blend


discs (11.6 oz. pkg.) GOYA® Empanada Dough-Puff Pastry for Baking, thawed

What's this?


Kitchen View

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.

What's this?

New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 60 Thanksgiving Christmas

Recipe Reviews

No Reviews Yet


Kitchen View