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Party Pinwheels

A melt-in-your-mouth experience….. Caution! Pinwheels have been known to disappear very quickly off the cooling rack. Recommendation - Sorry, we have none!

Makes 24 pinwheels
Prep time
30 min
Cook Time
25 min
Time to Table
55 min

Ingredients

1 pkg (450 g)
frozen puff pastry dough
2 cans (150g ea.)
CLOVER LEAF Skinless Boneless Sockeye Salmon
1 1/2 cup (350 mL)
grated cheddar cheese
4 tbsp (60 mL)
chopped green onion
2 tbsp (30 mL)
chopped stuffed olives
2 tbsp (30 mL)
fresh dill
1/4 - 1/2 tsp (1 mL)
pepper
4 tsp (20 mL)
lemon juice
1/3 cup (75 mL)
mayonnaise

Preparation

  1. Thaw puffed pastry according to packaging instructions.
  2. Drain salmon, remove skin and bones as desired. Flake with a fork. Combine with remaining ingredients.
  3. Roll out puffed pastry dough flat and spread with salmon filling. Roll up from long side. Cut into 1/2 inch pinwheels.
  4. Place cut side down of each pinwheel on greased cookie sheet. Bake at 190 C (375 F) for 20 to 25 minutes, until golden brown.
  5. Place on cooling rack for 5 minutes.

Nutrition

Amount per serving% Daily Value
Calories
130
Fat
9 g
14%
Saturated Fat
3 g
Trans Fat
0 g
Saturated + Trans
15%
Omega-3 Polyunsaturates
0.4 g
Cholesterol
10 mg
Sodium
210 mg
9%
Carbohydrate
5 g
2%
Fibre
0 g
Sugar
0 g
Protein
5 g
Vitamin A
2%
Vitamin C
2%
Calcium
4%
Iron
4%

Claims Per Serving

- Low in Cholesterol
- Source of Protein
- Source of omega-3

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