Ingredients:
- 4 oz. cream cheese, room temperature
- 4 oz. crumbled feta
- 1 tbsp. chopped fresh parsley
- 1 tsp. garlic powder
- To taste kosher salt and ground black pepper
- 2 tbsp. olive oil
- 8 oz. frozen puff pastry, thawed
- 3/4 cup chopped grape tomatoes
- 1 cup shredded mozzarella
- To drizzle balsamic glaze
- For garnish fresh basil, lightly chopped
Directions:
- In a medium bowl, combine cream cheese, feta, parsley, garlic powder, salt, pepper and olive oil.
- Spread the cream cheese mixture across the puff pastry to the edges. Top with tomatoes, then sprinkle with mozzarella.
- Starting from the bottom edge, tuck and roll the pastry away from you to form a log. Transfer logs to a baking sheet and freeze until cold, about 20 minutes.
- Preheat oven to 400 F. Cut the log into 16 pieces. Transfer to a parchment-lined baking sheet.
- Bake pinwheels until golden brown and puffy, 15 to 20 minutes. Let cool slightly and drizzle with glaze and garnish with basil before serving.
