Chorizo and Olive Pinwheels
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!
Total Time
40m
Prep Time:25m
Yields:36 Pinwheels
Ingredients
⅓ cup
GOYA® Pitted Alcaparrado, or <a href="/en/products/reduced-sodium-pitted-alcaparrado/" title="Reduced Sodium Pitted Alcaparrado">GOYA® Reduced Sodium Pitted Alcaparrado</a>, drained
2
GOYA® Chorizo, halved lengthwise and casings removed
1
<p>large scallion, sliced</p>
½ tsp.
½ cup
<p>finely grated Mexican cheese blend</p>
4
discs (11.6 oz. pkg.) GOYA® Empanada Dough-Puff Pastry for Baking, thawed
Directions
Pinwheels
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>Bake until golden, 12 to 15 minutes. Transfer to racks and cool slightly. Serve warm.</p>
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Chorizo and Olive Pinwheels
Prep Time: 25m
Total time: 40m
Yields: 36 Pinwheels
<p>Pinwheels are awesome for feeding holiday guests! This Latin-inspired recipe is made with a blended mix of slightly spicy GOYA®<a title="Chorizos" href="https://goya.com/en/products/dairy-deli/chorizo-salami#chorizo" data-id="8192"> Chorizo</a>, savory scallions, cumin, GOYA® <a title="Reduced Sodium Manzanilla Olives" href="https://goya.com/en/products/olives-and-capers/reduced-sodium-olives-and-capers#reduced-sodium-manzanilla-olives" data-id="8389">Reduced Sodium Pitted Alcaparrado Manzanilla Olives</a> and Mexican cheese, all baked to perfection inside rolls made of GOYA® <a title="Empanada Dough-Puff Pastry for baking" href="https://goya.com/en/products/empanada-dough-puff-pastry-for-baking" data-udi="https://goya.com/en/products/empanada-dough-puff-pastry-for-baking">Empanada Dough-Puff Pastry for Baking</a>. Yes, they’re that good. ¡Buen provecho!</p>
Ingredients
⅓ cup
GOYA® Pitted Alcaparrado, or <a href="/en/products/reduced-sodium-pitted-alcaparrado/" title="Reduced Sodium Pitted Alcaparrado">GOYA® Reduced Sodium Pitted Alcaparrado</a>, drained
2
GOYA® Chorizo, halved lengthwise and casings removed
1
<p>large scallion, sliced</p>
½ tsp.
½ cup
<p>finely grated Mexican cheese blend</p>
4
discs (11.6 oz. pkg.) GOYA® Empanada Dough-Puff Pastry for Baking, thawed
Directions
Pinwheels
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>Bake until golden, 12 to 15 minutes. Transfer to racks and cool slightly. Serve warm.</p>
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