Cheesy Goldfish Pinwheels and Tomato Soup
By: McCormick Kitchens
Made With:
Tomato soup won't know what hit it when you serve it up with fresh-from-the-oven pinwheels starring a creamy-crunchy contrast of white Cheddar cheese and the fired-up flavor of Goldfish® Frank's® RedHot® Crackers.
Tomato soup won't know what hit it when you serve it up with fresh-from-the-oven pinwheels starring a creamy-crunchy contrast of white Cheddar cheese and the fired-up flavor of Goldfish® Frank's® RedHot® Crackers.
Key products
Instructions
Instructions
- PREHEAT oven to 375°F. Mix Goldfish crackers, cheese and garlic powder in medium bowl. Unfold puff pastry sheet on lightly floured surface. Roll and stretch dough into a rectangle about 11 inches wide by 14 inches long. Brush top of dough with about 1/2 of the beaten egg. Sprinkle evenly with Goldfish cracker mixture, spreading all the way to edge.
- STARTING from short side of rectangle, tightly roll dough into a log (like a jelly roll). Cut crosswise into 16 slices. Place pinwheel slices, cut-side down, about 1-inch apart on parchment-lined baking pan. Brush tops of pinwheels with remaining beaten egg.
- BAKE 15 to 18 minutes, until golden brown.
- MEANWHILE, prepare tomato soup as directed on package, stirring in RedHot Sauce. Serve pinwheels with tomato soup, sprinkled with additional Goldfish crackers, if desired.
Test Kitchen Tips:
- To make even pinwheel slices, cut log into quarters. Then cut each quarter into 4 slices.
- Substitute 1 teaspoon of Taco Seasoning in place of the Garlic Powder for a Tex-Mex Inspired pinwheel.
