◾2 sheets vegan puff pastry
◾1 teaspoon extra virgin olive oil
◾1/2 cup onion (finely chopped)
◾1/2 cup tomato(finely chopped)
◾1/2 cup mixed vegetables
◾1/2 teaspoon salt
◾1/4 teaspoon garlic powder
Begin by taking your puff pastry sheets out of the freezer and thaw them.Heat your olive oil in a pan on the stove on medium to medium/high heat, and saute onions until are they soft. Add tomato and mixed vegetables and cook untill they begun to soften. Preheat your oven to 350 degrees Fahrenheit.Spread about 1/2 of filling mixture evenly on to your puff pastry. Roll up your puff pastry as tightly as possible without losing any of your toppings out the sides. This part can get messy. That's okay. :)
Once you have created a nice log with your puff pastry, use a sharp serrated knife to slice 3/4 inch thick rolls off of your log. Place rolls cut side up on to a prepared baking sheet. These pinwheels do expand some while being baked, so you won't want to try to fit more than 12 on a standard-sized baking sheet.
Bake these puppies at 350 degrees F for about 22 minutes, or until the puff pastry is just barely starting to turn golden brown on the edges.
To store, you can place the pinwheels in an airtight container and leave at room temperature for up to 48 hours, or place in the refrigerator for up to a week. (They will probably be eaten long before then, though.)
Lets check out what my fellow marathoners have cooked today for BM# 47.