Pesto Shrimp Spirals - cooking recipe

Ingredients

2 (106 g) cans cocktail shrimp, drained & rinsed
1/2 cup asiago cheese, shredded
1/4 cup prosciutto, chopped
1/4 cup prepared basil pesto
1 tablespoon fresh lemon juice
1 lb prepared puff pastry, thawed and divided in half

Preparation

Preheat oven to 425\u00b0F.
Reserve 36 shrimp.
Combine remaining shrimp, cheese, prosciutto, pesto and lemon juice in a blender and pulse until combined.
Roll the puff pastry into two 10\" x 14\" rectangles.
Spread each sheet evenly with the pesto mixture leaving a 1\"border around the edge.
Start at the short end and roll each rectangle into a tight pinwheel.
Wrap each pinwheel in plastic wrap and place in the freezer for 10 minutes.
Remove from freezer and cut the pinwheels into 1/2\"slices.
Place each slice, on a parchment lined baking sheet.
Place one shrimp on top and in th center of each piece.
Bake for 15-16 minutes or until golden and crisp.