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Pinwheels are awesome for feeding holiday guests! This Latin-inspired recipe is made with a blended mix of slightly spicy GOYA® Chorizo, savory scallions, cumin, GOYA® Reduced Sodium Pitted Alcaparrado Manzanilla Olives and Mexican cheese, all baked to perfection inside rolls made of GOYA® Empanada Dough-Puff Pastry for Baking. Yes, they’re that good. ¡Buen provecho!
GOYA® Pitted Alcaparrado or GOYA® Reduced Sodium Pitted Alcaparrado, drained
GOYA® Chorizo, halved lengthwise and casings removed
large scallion, sliced
GOYA® Ground Cumin
finely grated Mexican cheese blend
discs (11.6 oz. pkg.) GOYA® Empanada Dough-Puff Pastry for Baking, thawed
Preheat oven to 400° F. Place olives on double layer of paper toweling. Gather corners and squeeze out excess moisture, then chop. Slice chorizo and place in mini processor. Add scallions and cumin; finely chop with on/off pulses. Add cheese and olives; pulse, just until combined.
Place pastry on lightly floured surface. Scatter chorizo mixture evenly over pastry squares, leaving ½” uncovered on far lengths of squares. Roll up squares like jellyrolls; cut each into ½” slices. Place slices cut-sides down, on baking sheets; space 1” apart.
Bake until golden, 12 to 15 minutes. Transfer to racks and cool slightly. Serve warm.
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