Pinwheels are extremely versatile and are a great way to use up leftover meats and veggies from a previous meal.

INGREDIENTS

• Puff Pastry: The main base and dough for these pinwheels.
• Broccoli: Nutritional powerhouse rich in essential vitamins and minerals.
• Cream Cheese: The base spread for these pinwheels. The cream cheese helps hold the pinwheels together and also adds flavor and taste.
• Grated Cheese: Adds more flavour to the pinwheels. I used cheddar but any type of cheese works well. Mozzarella cheese is a good lower salt option.
  Shredded Chicken: Optional ingredient for some added protein and flavor to the rollups. I used leftover pre-cooked rotisserie chicken.
• Oil: Used to brush on top of the pinwheels to help them obtain a golden brown color.

METHOD

1. Bring a small pot of water to a boil and add in the broccoli. Boil the broccoli for exactly 2 minutes and drain.
2. Finely chop the broccoli and set it aside.
3. Unroll a sheet of puff pastry dough on a lightly floured surface. Make sure the dough has been thawed for a few minutes, but not too soft so that it isn’t too difficult to work with.
4. Spread the cream cheese on the puff pastry dough, leaving some space off on the ends.
5. Sprinkle the broccoli, shredded chicken, and shredded cheese on top of the cream cheese.
6. Carefully roll the dough into a log.
7. Slice the log into 8 pieces and place the pieces on a parchment-lined pan. Brush the top of each pinwheel with a generous amount of oil.
8. Bake at 200 degrees C for 20-25 minutes, or until golden brown.