Pesto Olive Pinwheels & Artichoke Canapes

Flaky Pesto Olive Pinwheels
Makes about 100.

12 oz. cream cheese -- softened
1 c. grated parmesan
2 green onions with tops -- minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets -- thawed until cold enough to roll but still chilled
1 1/2 c. whole pitted ripe olives -- wedged or coarsely -- chopped

Beat together cream cheese, parmesan, green onions and pesto until well blended.

On lightly floured surface roll half of puff pastry (1 sheet) into 10x6 inch rectangle.

Spread half the cheese mixture over pastry, covering completely. Scatter half the olives over filling. Roll lengthwise like jelly roll, starting at long side to make a log. Repeat with remaining pastry, filling and olives.

Freeze logs until solid (or up to 2 months).

Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on non-stick baking sheets. Bake 10-12 min. or until lightly browned.

Hot Artichoke Canapes
Makes 32 puffs

1 can (12 oz) artichoke hearts, drained well & chopped
1/2 cup mayonnaise
1 clove garlic, minced
3 tbsp grated parmesan cheese
3 tbsp chopped fresh parsley
1 pkg (17.25 oz) frozen puff pastry, thawed
Egg Wash (1 egg, beaten with 1 tbsp water)

In medium bowl, combine artichoke hearts, mayonnaise, garlic, parmesan cheese and parsley; set aside.

On floured surface, unfold sheet of puff pastry. Crimp seams with fingertips. Roll sheet to 12-inch square. Brush with egg wash.

Cut pastry sheet into 16 (3-inch) squares. Place small amount of artichoke filling in center of each 3-inch square. Fold 2 side corners up to encase filling.

Place canapes on parchment-lined baking sheet. Brush each with egg wash mixture.

Cover and refrigerate at least 15 minutes and up to 3 hours. Repeat with puff pastry sheet and remaining filling. (can be frozen and cooked frozen later).

Bake in 400 degree F oven for 12-13 minutes or until browned and puffed. Serve warm or at room temperature.



[URL=http://www.molsol.com/Cooking/appetizers2.html]From molsol[/URL]

1 8 oz. package refrigerated crescent rolls
1 Portabella mushroom
8 oz small white mushrooms
2 TBS butter
1/2 cup whipping cream
1 egg
1/4 tsp salt
1/8 tsp cayenne pepper
1/2 cup shredded Swiss cheese

Wash mushrooms and chop in food processor. Place butter in a small skillet and cook mushrooms over medium heat until all liquid is evaporated.

Preheat oven to 375 degrees. Grease 2 dozen 1 3/4" muffin tins. Separate each roll of dough into six equal pieces. Cut each piece in half (to form a square) and press into muffin tins. Divide mushroom mixture evenly among shells. Beat together egg, cream, salt and cayenne. Pour egg mixture over mushrooms (approximately 2 tsp. each). Sprinkle with grated cheese. Bake at 375 degrees for 18-20 minutes or until center is set. To serve warm, cool 5 minutes before removing. To freeze, cool on rack and freeze in air tight container or bag. To reheat, place frozen quiches on cookie sheet and bake 12-14 minutes at 350 degrees. Makes 24. Freezes extremely well.

[URL=http://busycooks.about.com/od/appetizerrecipe1/r/jalapopp.htm]busy cooks at about[/URL]

Jalapeno Poppers

* 12 oz. cream cheese, softened
* 2 cups shredded Pepper Jack cheese
* 25 jalapeno peppers, seeded, cut in half
* 1 cup milk
* 1 cup flour
* 1-1/2 cups dried packaged breadcrumbs
* Oil for deep frying

PREPARATION:
In a medium bowl, combine cream cheese and pepper jack cheese; blend well.

In a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly with paper towels.

Spoon the cream cheese mixture into jalapeno pepper halves.
Place milk and flour into two separate shallow bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are thoroughly coated. Place the coated jalapenos on wire racks and let dry for about 10 minutes.

Dip the jalapenos in milk again and then roll them in breadcrumbs to coat. Let coated peppers dry, repeating the dipping in milk and rolling in breadcrumbs if necessary.

In large skillet, heat the oil to 365 degrees F. Deep fry the filled and coated jalapeno peppers 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

To freeze, DO NOT FRY PEPPERS. Place on cookie sheet and freeze until hard, then package in single layer in plastic freezer containers. To eat, place on cookie sheets and bake at 350 degrees for 20-23 minutes until hot all the way through, golden brown, and crisp. Makes 25 appetizers