We’re cruising through October so a pumpkin recipe seems appropriate. These also pair well with a football-gathering-situation. Sports ball. Athleticals. Blue 42! Go team.
These are both simple and the bomb. It’s hard to screw up anything involving puff pastry dough.
1 can vegan puff pastry dough
1/3 c pumpkin purée
1/4 t sea salt
1/4 c fresh basil leaves, tightly packed
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together pumpkin purée and sea salt.
- Unroll pastry dough and, with your fingers, pinch together perforations to make one solid rectangle. Using a spatula, spread salted purée onto dough, leaving a bare strip of dough at the bottom border. Sprinkle the basil leaves on top.
- As tightly as possible, roll up the pastry dough toward the bare strip and then pinch the edge closed.
- Cut dough roll into 15-20 pieces and place pinwheels on lined baking sheet. If ingredients squeeze out while rolling or cutting, don’t worry! It will not effect the taste. Just do your best to put ingredients back on a pinwheel when they’re on the baking sheet. A dollop on top is no problem.
- Bake for about 15 minutes, until golden. Let cool on sheet for five minutes before serving.
Serves 4-6 as appetizer.
Adapted from Vegan Pumpkin Basil Pinwheels.
Bummed Out Bailey Rating: 7/10 I found them to be too salty.
Rick-the-Meat-Eater Rating: 8.5/10
I liked themRick
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