Muhammara Pinwheels

Here’s the thing about entertaining. It’s a ton of fun but admittedly a lot of work. So when I have the chance to hit two birds with one stone, I take that chance and run with it.

For that reason, i absolutely love this appetizer. I love that this appetizer is the love child of my favorite dips ever and store bought crescent dough (well, one of my favorites, let’s be real, we make a lot of pretty great dips) because all you need to do to have two appetizers, is double the Muhammara recipe and you’ve instantly got a dip AND pinwheels for your table. I love when the stars align and my workload is cut in half but my table looks even fuller. That’s a win in my book.

Now on to these pinwheels. Let me tell you something about the flavor of these little guys. Imagine a fluffy dinner roll that’s been hinted with delicious roasted red pepper, walnut, pomegranate dip. I love how easy these are to make and just how much everyone loves them. Brushed with an herby butter and perfect for passing around the table. I hope you enjoy these as much as my family and i do.

Also, in the spirit of giving and sharing, i’ve partnered with some of my favorite food bloggers to bring you the best holiday appetizer recipes. 2020 has been hard enough, we’re here to make your entertaining just a little bit easier. Follow the links to my friends’ pages to find all of these delicious recipes and many more!

@WhiteKitchen_RedWine: Leftover Cheese Balls

@Desocio_in_the_kitchen: Hot Shrimp Cocktail

@Hapahomecooking: Fried Mac and Cheese Bites

@ThaiCaliente: Baked Cream Cheese Wontons

@the_perksofbeingus: Sweet and Savory Baked Brie

@mytinyspirits: 3 Cheese Pesto Dip

@champagneandasippycup: Spinach Feta Tomato Stuffed Bread

@straighttothehipsbaby: Simple Spicy Tuna Tartare

@millennial_kichen_ :Goat Cheese with Green Olive Gemolata

Leave your feedback and some love. If you make this and post on social media, use the hashtag #hungrilyhomemaderecipe

Total time: 45 minutes cook time

Yield: 4-5

Ingredients

1. 2 rolls crescent dough

2 red bell peppers (roasted, peeled, and seeded)

3. ¾ cup walnuts

4. 3 cloves garlic

5. ½ cup bread crumbs

6. ½ cup parsley

7. 4 tbsp extra virgin olive oil

8. 3 tbsp pomegranate molasses

9. juice of 1 lemon

10. 1 tsp salt

11. black pepper, to taste

12. 2 tbsp butter

13. 3 tbsp herb of your choice

Method

1. Place the peppers on a parchment-lined baking sheet and drizzle lightly with some oil. Put the tray into a hot oven (450°F) or under the broiler until the peppers' skins blister and darken (remember, you’ll need to be present during this step- make sure you turn and flip your peppers so they do not overly cook on just one side). This should take about 30 minutes for the whole pepper to be totally blistered. When the peppers are roasted, remove from the oven, place them into a bowl, and cover it for 10 minutes.

3. After 10 minutes, the skins of the peppers will have loosened. Remove the skins and all of the seeds--you only want the flesh of the peppers.

4. Place the roasted peppers into a food processor with the garlic and purée until smooth.

5. Add the rest of the ingredients to the food processor and blend just until smooth. If you prefer a texture to your dip, do not puree as much.

6. Preheat your oven to 375 degrees Fahrenheit.

7. Unroll the crescent dough and spread the muhammara all over. Roll the dough back up such as you would cinnamon rolls, slice into rings and place in a baking dish, snug. Place in over and bake for 15-17 minutes or until golden brown on top.

8. While the rolls bake, melt the butter in a stovetop skillet and add the herbs.

9. Pull the rolls out of the oven when completed and brush generously with the herbed butter.

10. Serve with a drizzle of pomegranate molasses and freshly chopped herbs.