Sharing with you a super-easy, make-ahead appetizer that you can prepare ahead of time. These bite-size Veggie Pinwheels Party Appetizer are great as a finger food and are super addictive.
Holiday season is upon us and it’s the time of the year when our calendars are filled with parties, family celebrations and get togethers. I love to host dinners but when it comes to planning a party, the first thing that crosses my mind is – APPETIZERS!! I have a pretty simple and ultimate Veggie Pinwheels Party Appetizer recipe that I like to make and I guess it has become my holiday tradition now. 🙂
RECIPE DETAIL – This recipe is divide in two parts – preparing the dough and stuffing. If PUFF PASTRY SHEETS are available in your area, use that and it will save you a lot of time but if not, follow the step by step recipe below to prepare the dough.
The best part of this dough – you can make it ahead of time and freeze until you need it. Later thaw and use as stated in the recipe.
Stuffing is pretty easy to make. Just a few basic ingredients right of your pantry/refrigerator – mix them up together and sauté until soft and tender. I have saved bell peppers/capsicum for the last, as it adds extra flavor and crunch to every bite.
One last thing – once you have cut the dough log into pieces, set it on a baking sheet and place it in the fridge, bake just before your guests arrive. This holiday season try these crowd-pleasing finger food and I promise it’s going to be a hit among your friends!
Also try other appetizers – Chana dal Seekh Kebab, Paneer kathi rolls, Chickpea salad, Papad katori chaat, Katori chaat, Ram ladoo (gulgulle), Stuffed aloo tikki, Macaroni cups, Paneer tikka without oven.
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Veggie Pinwheels Party Appetizer
Ingredients
PINWHEEL DOUGH
- 3 cups All purpose flour
- 2 tablespoon Sugar
- 2-1/4 teaspoon Instant yeast
- 1.5 teaspoon Salt
- 1 cup Hot water
- 1/4 cup Oil or Butter
- 1-2 tablespoon All purpose flour - to finish the dough
INGREDIENTS NEEDED FOR STUFFING
- 2 - 3 medium Boiled and peeled potato
- 3 tablespoon Finely chopped Green capsicum
- 1/4 tablespoon Finely chopped Red Capsicum
- 2 tablespoon Finely Chopped onion
- 1/2 teaspoon Red chili powder
- 1 teaspoon Crushed cumin seeds
- 1/4 cup Low Fat Shredded cheese
- Salt to taste
- 2 tablespoon Oil
Instructions
PREPARING DOUGH
- Assemble all the ingredients for the dough.
- Mix all the ingredients to a bowl and...
- Knead a soft pliable dough.
- Cover with a damp cloth and set it aside for 30 minutes to 1 hour.
- Skip the above process of kneading the dough if you have puff pastry available in your area. Follow package instructions to work on the sheets, than follow the recipe step by step recipe below.
PREPARING THE STUFFING
- Meanwhile prep up ingredients for the stuffing.
- Heat oil in a pan. Add onions and saute until onions are translucent. Mix in mashed potatoes.
- Add all the spices and mix it well. Adjust spices according to taste. Take it off the flame and mix in red and green capsicum.
- Allow it to cool down completely.
ASSEMBLING PINWHEELS
- After 30 minutes dough had all risen.
- Dust your counter with some flour..
- Add dough and give it a smooth finish.
- The dough is now ready to be worked up.
- Divide it into two equal parts.
- Shape the dough into round, smooth balls.
- Take one of the dough balls, dust it with flour and..
- Roll the dough into a rectangle. If you like you can trim the corners and give it a rectangle look.
- Sprinkle cheese on top...
- Either you can keep the potato stuffing in one corner and roll.
- Or you can spread the mixture all over the dough, sprinkle some cheese, green onions and...
- Start rolling the dough like a log.
- Keep rolling the dough tightly until you have a log.
- Apply some water and seal the ends. Repeat the process with the other dough ball.
- Wrap the dough in a plastic wrap and place it in the refrigerator for 30 minutes.
- Preheat oven @ 375 degree F. Unwrap the chilled dough and cut it into nice rounds.
- Cut dough circles are ready.
- Arrange them on a baking sheet.
- Bake them for 15- 20 minutes or until golden brown.
- Turn them halfway through the cooking time.
- Depending on the oven cooking time vary. Some may take longer to cook.
- Best part is you can
- Serve them hot with chutney of your choice.
Richa says
January 4, 2017 at 6:38 amHii it came out very hard. Where i went wrong?
Ruchi says
January 4, 2017 at 9:26 amRicha, this is my most tested and tried recipe and I am sorry to hear that it didn’t work for you.
Could you please provide more details – which part was hard, the outer shell or the filling? Also did you use store bought sheets or made them at home?
SP says
December 21, 2016 at 8:46 amHi,
Love the recipe and trying to make this weekend. Is it possible to arrange everything and keep it in the refrigerator day before and bake it next day?
Thanks,
SP
Ruchi says
December 21, 2016 at 9:52 amThanks SP!
You mean stuff and store? I think you can. I would suggest – roll and cut the pinwheels. Cover with a wrap and store. When ready, brush with butter and bake.
Amanda says
November 9, 2016 at 9:38 amThese sound so delicious. Have you ever tried it with a gluten-free dough? Do you think a gluten-free pizza dough would work?
Ruchi says
November 9, 2016 at 6:46 pmAmanda, I have not tried it with gluten free dough so can’t comment on the end result.
But in the near future would love to experiment this recipe with a gluten-free dough.
Neelam says
August 10, 2016 at 9:59 pmIt came out splendidly. Yummy
Ruchi says
August 11, 2016 at 9:57 amThanks for sharing your experience with me Neelam. Glad you liked the recipe. 🙂
Sonali Pednekar says
July 7, 2016 at 5:05 amhi,
i did not get the point about yeast. if i used dry yeast what will be the problem and what u meant by proof the dough
Ruchi says
July 7, 2016 at 6:15 amSonali, as mentioned in the recipe I have used instant yeast but if you plan to use dry active yeast than it needs to be activated or proofed. Proofing means – yeast when combined with wet ingredients and sugar becomes all frothy and bubbly. This procedure is referred to as proofing and it shows that yeast is alive and active.
You can see the proofing pic (picture 6) in this recipe – https://www.ruchiskitchen.com/recipe/homemade-ladi-pav-and-buns/
Khushi says
May 30, 2016 at 2:26 amHi Ruchi
Luved this version of stuffed puff pastry, though it is more beautiful 😊 I even luved the fact that this appetiser is baked n not fried…But I want it to b more healthier… Can v use wheat flour instead???
Thanx
Ruchi says
May 30, 2016 at 8:58 amThank you for your kind words Khuskhi. Glad you liked the recipe.
Yes, I have experimented with wheat flour and wheat flour added a dense and chewy texture to these pinwheels.
Divya says
January 18, 2016 at 11:56 pmHi I’m planning to try this for my house warming party of 80 ppl…as ur recipe suggests I’m planning to use puff pastry sheets and make it ahead of time…when I’m Ready to bake how long should I thaw it
and should I cut into pieces before thawing or after thawing..
Any imp points tat I should be aware when doing for large quantity..
Please help
RK says
January 19, 2016 at 9:52 amCongratulations on your new home Divya!! This is what I do – Place store bought puff pastry sheets on the counter for 30 minutes. Dust the sheets with some dry flour and flatten them using a rolling pin. Spread the filling and roll the sheets up. Wrap the filled sheets in a plastic wrap and place them in fridge for 1 hour. Just before baking, cut them in rounds and bake as stated in the recipe. Bake them in batches until all the pinwheels are baked and brown. Before serving keep them in warm oven for 20 minutes and you are good to go!! Have fun. 🙂
aashi says
January 13, 2016 at 9:19 amHi Ruchi,
Why did u use yeast in the dough?
Do we have to proof the dough?
RK says
January 13, 2016 at 10:11 amThanks for stopping by Aashi. Yeast creates a delightful flavor and gives puffiness to these pinwheels. I have used instant yeast in this recipe. Unlike active dry yeast, instant yeast doesn’t have to be proofed; it can be added straight to the dry ingredients. Result will be the same. Hope that answers your query.
Thanuja says
December 18, 2015 at 3:33 pmHi
I have couple of questions. some of hem might be silly 🙂
1) In Sangeeta’s question for which part you asked her to use butter? I didn’t get that
2) Also you mentioned turn them halfway is it after 10 mins or 20 mins as per your recipe?
3) What chutney works, can you also point me chutney recipe link?
TIA!!
RK says
December 18, 2015 at 3:42 pmThanks for stopping by Thanuja!!
1) In Sangeeta’s question for which part you asked her to use butter? I didn’t get that
That question was related to brushing of the pinwheels before baking.
2) Also you mentioned turn them halfway is it after 10 mins or 20 mins as per your recipe?
Turn them after 10 minutes (halfway).
3) What chutney works, can you also point me chutney recipe link?
Green chutney for chaat – https://www.ruchiskitchen.com/recipe/green-chutney-for-chaats/
Feel free to question me if you have any other questions. 🙂
Thanuja says
December 19, 2015 at 12:22 amThank you for the prompt reply. I am going to try this weekend.
RK says
December 19, 2015 at 10:16 amYou are welcome Thanuja. Share your feedback. 🙂
Thanuja says
December 22, 2015 at 10:49 pmThey came out really good. My husband and daughter loved them. I have one question though, when I tried to cut into pieces, knife got stuck to pieces. Any suggestions for that?
RK says
December 23, 2015 at 10:55 amThanks for trying the recipe. Glad to hear that your family loved it. Next time try to dust the stuffed dough roll with dry flour and then run the knife through it. It should take care of the issue.
Sangeeta says
December 10, 2015 at 11:53 amHi Ruchi I read about your receipe of Veggie Pinwheels but I my question is I am using ready made puff pastry so should I butter or milk or egg wash. If I don’t want to use egg wash will it turned out to be good.
Pls suggest thanks
Sangeeta
RK says
December 10, 2015 at 11:55 amThanks for stopping by Sangeeta! Use butter. It will make the pinwheels crispy.
Sumithra gokumarasu says
December 8, 2015 at 11:02 pmHi I would like to know the answer for both.. I tried it it came really well..
I thought of storing cooked and in cooked for a quick break fast..
RK says
December 9, 2015 at 8:01 amGlad to hear that you liked the recipe. The stuffed dough can be stored (wrapped in a plastic wrap) for upto 2 weeks, in the freezer. When ready to cook, thaw it on the kitchen counter and bake. Baked ones can be stored in the fridge for 4-5 days. When ready to eat, toast them and enjoy!! Hope that answers your query. Feel free to contact me if you have any other questions.
Sumithra says
December 4, 2015 at 10:27 amHi how long can this be stored?
RK says
December 4, 2015 at 11:27 amSumithra, is your question related to the uncooked pinwheel storage or the cooked ones?
neetu says
November 23, 2015 at 12:51 amPls post the recipe at the end without pics altogether.
It is easy to copy.
Thanx
RK says
November 24, 2015 at 7:36 amNeetu, to look at the recipe without pictures, PRESS PRINT and the whole recipe will be displayed without pictures. Hope that answers your question.