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
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.
Meanwhile, strain Aylmer® Diced Tomatoes over bowl (reserve juice for another use); set aside.
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.
Roll up pastry, pressing to seal seam. Place on parchment paper–lined baking sheet; refrigerate for 15 minutes or up to 2 hours.
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.
Bake for 15 to 20 minutes or until golden brown. Let cool on rack for 5 minutes before serving.
Diced Tomato and Caramelized Onion Pinwheels