Diced Tomato and Caramelized Onion Pinwheels
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20Prep Time Minutes
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75Total Time Minutes
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10Number of Ingredients
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6Servings
Ingredients
- 1 can (796 mL) Aylmer® Diced Tomatoes
- 2 tbsp (30 mL) butter
- 2 large onions, thinly sliced
- 3/4 tsp (4 mL) each salt and pepper
- 1 package (397 g) frozen puff pastry, thawed according to package directions
- 8 oz (250 g) brick-style plain cream cheese, softened and whipped
- 1 1/2 cups (375 mL) shredded Swiss cheese
- 1/4 cup (60 mL) finely chopped fresh basil
- PAM® Original Spray
- 1 egg, beaten
Directions
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Step one
Preheat oven to 425˚F (220˚C). Melt butter in skillet set over medium heat; cook onions, salt and pepper for 10 to 12 minutes or until slightly softened. Reduce heat to medium-low; cook for 20 to 25 minutes or until golden brown and caramelized. Let cool completely.
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Step two
Meanwhile, strain Aylmer® Diced Tomatoes over bowl (reserve juice for another use); set aside.
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Step three
Divide puff pastry in half. On lightly floured work surface, roll each pastry half into 14- x 10-inch (35 x 25 cm) rectangle. Spread cream cheese evenly over each pastry rectangle, leaving 1/2-inch (1 cm) border all around. Top with onions, strained tomatoes, Swiss cheese and basil.
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Step four
Roll up pastry, pressing to seal seam. Place on parchment paper–lined baking sheet; refrigerate for 15 minutes or up to 2 hours.
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Step five
Line baking sheet with parchment paper and spray with PAM® Original Spray. Cut each roll into 1/2-inch (1 cm) thick slices; transfer to baking sheet. Beat egg with 1 tbsp (15 mL) water; brush tops lightly with egg wash.
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Step six
Bake for 15 to 20 minutes or until golden brown. Let cool on rack for 5 minutes before serving.
Tips
- Substitute Gruyère or aged Cheddar cheese for Swiss cheese if desired.
- Add reserved tomato juice to soups, stew or sauces.
Preparation images
Diced Tomato and Caramelized Onion Pinwheels
