The Hub has been working like CRAZZZ-EEE! As a doting wife, I failed miserably last Saturday. When he got home after a full day (on a SATURDAY!!!) he was hungry and I had nothing for him. I felt so inadequate so on Sunday I had these yummy pinwheels ready for him when he got home from a another full day.
The pinwheels taste great but were a bit messy.
1 sheet puff pastry - thawed 2 links of italian sausage - diced 2/3 cup of tomato sauce 2/3 cup of provolone flour for dusting
Preheat oven to 400 degrees.
Dust your counter top and unfold your puff pastry sheet. Roll it out making sure the crease marks don't separate the sections. Spread the tomato sauce leaving on of the edges lengthwse without sauce. Sprinkle the sausage dices evenly over the area of the pastry with sauce. Do the same with the cheese. Starting on the side of the puff pastry that has the sauce spread up all the way to the edge begin to roll the ingredient covered pastry up into a log. Slice the log into 3/4 inch slices. Cover a quarter sheet pan with tin foil. Place each slice down on the sheet pan and bake for about 7-10 minutes depending on your oven.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.