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Cheesy Pumpkin and Soyrizo Pinwheels



Who would have thought that Pumpkin and Soyrizo pair together so deliciously?!? And then mixed with caramelized shallots, melted cheese rolled up inside a perfectly golden pastry. This is just what you have been missing, you just didn't know it yet.


Ingredients

Roughly 2 cups of shredded white cheese, we used Epic Mature Block from VioLife and shredded it

1 shallot, sliced thin

10oz of Soyrizo (our favorite it the soyrizo from trader joes)

1/2 15oz can of Pumpkin Puree

1 Pillsbury Crescent Dough Sheet or Puff Pastry dough sheet thawed

1 tbsp melted butter

Green onions or Chives, chopped for garnish

Vegetable Oil





Directions

Heat a cast iron skillet to medium heat

Add in roughly 1 tbsp of vegetable oil

Add in your sliced shallots

Cook turning often until caramelized

Remove from pan

Return pan to heat and heat to Medium-High

Add in 2 tbsp of vegetable oil followed by your soyrizo

Cook until browned roughly 5 minutes

Remove from pan and let cool

Turn off heat and let the pan cool

Preheat oven to 400

Roll out your pastry dough

Spread your pumpkin evenly leaving 1/2 inch on edges

Sprinkle evenly with your cooked soyrizo followed by your cooked shallots

Sprinkle with shredded cheese, reserving 1/4 cup for topping later Starting with one short side carefully roll up the dough and pinch the edge to seal

Using a sharp knife cut your rolls

Depending on how thick you want the rolls you can cut 6-8 rolls

Place into cast iron skillet

Bake in preheated oven for 20 minutes

After 20 minutes sprinkle with remaining cheese

Return to oven and cook for an additional 5-10 minutes

Remove when golden and cheese is melted

Sprinkle with chopped green onions or chives

Serve and enjoy!






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