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One of the things I like most about the holidays, aside from spending time with family, is anticipating what I'm going to cook. Sometimes I prepare traditional dishes, but I also like to try new recipes, or give a Latin twist to the classic dishes we love. For example, I might prepare a spicy appetizer, or a Latin-inspired dessert.
Last week I attended a wonderful event in Los Angeles, an event that not only allowed me to mingle and talk with friends but also let me try some delicious dishes. It was like Thanksgiving in September!
Seeing all those dishes gave me so many ideas and plenty of inspiration for my own holiday celebrations.
For this party I prepared broccoli, cream cheese and jalapeño pinwheels, a great appetizer for gatherings. Here is the recipe:
Broccoli, Cream Cheese and Jalapeño Pinwheels
Makes approx 36 pinwheels
- 1 bag (12 oz) Green Giant™ Steamers™ frozen broccoli florets
- 4 scallions (green onion)
- 8 fresh basil leaves
- 1 package (8 oz) cream cheese, at room temperature
- 2 jalapeño chiles
- 2 packages (8 oz) Pillsbury™ refrigerated crescent rolls
- Salt and pepper
Cook the broccoli following the instructions on the package. I microwaved the bag for 7 minutes.
While broccoli cooks, finely chop the onions, jalapeño, and basil. Mix them with the cream cheese until well combined.
Remove broccoli from microwave, let sit for a minute. Open the bag carefully and chop the broccoli into small pieces. You’ll only need 2/3 of the bag. Keep the rest refrigerated for later use.
Open one package of Pillsbury™ Crescents and extend it over a clean surface. Spread 1/2 the cream cheese mixture and top with the broccoli. Add salt and pepper. Roll up the dough, repeat.
Cover each roll in plastic and refrigerate for 15 minutes. This will make the rolls firmer and easier to cut.
Preheat the oven to 350°F.
After 15 minutes have passed, remove rolls from the fridge and cut 1-inch slices.
Bake pinwheels for 9-11 minutes or until lightly browned. Let sit for 1 minutes and serve.
Broccoli, Cream Cheese and Jalapeño Pinwheels
Ingredients
- 1 (12 oz) bag 12 oz Green Giant™ Steamers™ frozen broccoli florets
- 4 scallions green onion
- 8 fresh basil leaves
- 1 (8 oz) package cream cheese , at room temperature
- 2 jalapeño chiles
- 2 packages (8 oz each) Pillsbury™ refrigerated crescent rolls
- Salt and pepper
Instructions
- Cook the broccoli following the instructions on the package. I microwaved the bag for 7 minutes.
- While broccoli cooks, finely chop the onions, jalapeño, and basil. Mix them with the cream cheese until well combined.
- Remove broccoli from microwave, let sit for a minute. Open the bag carefully and chop the broccoli into small pieces. You’ll only need 2/3 of the bag. Keep the rest refrigerated for later use.
- Open one package of Pillsbury™ Crescents and extend it over a clean surface. Spread 1/2 the cream cheese mixture and top with the broccoli. Add salt and pepper. Roll up the dough, repeat.
- Cover each roll in plastic and refrigerate for 15 minutes. This will make the rolls firmer and easier to cut.
- Preheat the oven to 350°F.
- After 15 minutes have passed, remove rolls from the fridge and cut 1-inch slices.
- Bake pinwheels for 9-11 minutes or until lightly browned. Let sit for a minute and serve.
Did you make this recipe?
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Buen Provecho!
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