Posts Tagged ‘arugula’

Arugula Crescent Roll Pinwheels

June 17, 2010

Skip to Pinwheel Recipe

Everybody needs that go to “crap-somebody’s-coming-over-with-friends-and-I-need-appetizers-STAT” recipe.

I have several of these – mostly b/c I somehow always end up entertaining — and they all revolve around canned crescent rolls and biscuits.  No one said I was a nutritionist.

I’ve cranked out these specific appetizers multiple times for friends and family.  The best thing about this pinwheel recipe is it’s versatility — you can literally put ANYTHING in these as a filling and they’ll taste (and look) amazing. The below is one of my favorites, but you should experiment and make your own mix… just be sure to include the cream cheese :-).


  • One can of crescent rolls
  • 2-3 oz plain (or low fat) cream cheese at room temp
  • 3/4 cup arugula (finely chopped)
  • 1/2 cup Swiss cheese (grated)
  • Fresh ground black pepper (to taste)
  • Sea Salt (to taste)
  • 2 teaspoons rosemary

What you’ll need to clean up afterward:

  • Baking sheet
  • Cutting board
  • Knife

Step One: Preheat the over to the temp specified on the can of crescent rolls (usually around 450 degrees)

Step Two: On a clean surface, roll out the crescent roll dough in on piece.  You should be able to just unroll the dough, if the perforations are separating, squeeze them together.

Step Three: Evenly spread the cream cheese over the entire surface of the dough rectangle.

Step Four: Sprinkle the remaining ingredients over the top of the cream cheese.

Step Five: Beginning at one of the shorter ends of the rectangle, roll the dough into one log (should be about the same length as the dough was when originally after removed from packaging).

Step Six: Cut 1/2 inch medallions and place on a greased cookie sheet.

Step Seven: Bake for the minimum time on the roll packaging (usually 10-12 minutes) and check — pinwheels are golden when done.  Cool on wire rack for 3-5 minutes.

-Eat Hearty!


Fried Egg Salad

May 6, 2010

So around 11 last night I arrived home from my Cinco de Mayo celebrations.  Everyone will be shocked to learn, I had a couple margaritas. 

Starving to death, but not feeling like heading to the Amish Market I decided to make a (hopefully) low calorie* meal/snack… a “smeal” if you will.  In my fridge I found some asparagus, eggs, prociutto, and some swiss cheese.  Fortunately, I’m a big proponent of the breakfast for dinner concept… so I whipped up one of my go to “next day” recipes, the Eggs Benedict Salad.  Simple, quick and delicious (and also cheap). 

 *As I’m heading to St. Thomas in 2 weeks… I’ve got to keep the smeals margninally healthy.


  • Arugula (1-2 cups… a nice bed)
  • Prociutto (can also used leftover ham or roasted chicken)
  • 1/4 cup shredded swiss cheese (smoked gouda would be GREAT also)
  • 1 teaspoon olive oil (for drizzling)
  • 1 teaspoon balsamic vinegar (for drizzling)
  • 2 eggs
  • 1 tablespoon butter (could also use Pam or a little more olive oil)

What you’ll have to clean up afterward:

  • Frying pan
  • cheese grater
  • serving bowl

Step One: Place arugula in bowl and drizzle with olive oil and balsamic vinegar.  Toss and season with fresh ground salt and pepper to taste.  Add 1/2 the cheese and the prociutto on top.

Step Two: Melt butter in frying pan on medium heat.  Crack egg into pan and fry the egg  to your preferred consistency (I like mine sunnyside up or over easy… you want some runny yolk).

Step Three: Place the two eggs on top of the salad and top with remaining cheese.  Pop the yolk and stir to mix all the warm gooey goodness.

-Eat Hearty!