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Impossible™️ Burger Pinwheels

Our friends at Impossible Foods make meat made from plants that cooks and tastes like beef, so it’s a great sustainable alternative in all of your favorite ground beef recipes. (Think: meatballs, tacos, bolognese, and more.) Whether you’re looking for a new go-to Meatless Monday recipe or just trying to mix things up at your next holiday gathering, we’ve got you covered with a tasty plant-based dish made with Impossible™️ Burger.

If you’re looking for a crowd-pleasing app to serve at your next holiday gathering, these vegetarian-friendly bites are a must. Get the recipe:

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Impossible™️ Burger Pinwheels

  • Author: Misfits Market
  • Prep Time: 25 mins
  • Total Time: 55 mins
  • Yield: 40 1x

Ingredients

Scale
  • 1 package (2 sheets) puff pastry, thawed
  • 1½ tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 pack Impossible™️ Burger
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • ¾ cup Gruyère or Swiss cheese, shredded
  • Flour

Instructions

  1. Heat oil in a large pan over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Add Impossible™️ Burger to the pan and use a wooden spoon to break it into smaller pieces (no larger than the size of a pea). Cook until just browned, 5-7 minutes. Mix in sage and season with salt and black pepper. Remove from heat and let cool completely.
  2. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  3. Unfold thawed puff pastry and place on a lightly floured surface. Roll both sheets into 14”x11” rectangles. Top pastries with a thin layer of the Impossible mixture, leaving a half-inch pastry border around the edges. Then, evenly sprinkle cheese over the mixture.
  4. Roll both pastry sheets into long logs and place on the prepared baking sheet. Transfer to the freezer for 15 minutes, which will make the logs easier to cut.
  5. Slice logs into approximately 40 equal-sized pinwheels. Place each pinwheel, cut side down, onto baking sheets. Bake, rotating baking sheets halfway through, until golden brown and puffed, about 15-17 minutes. Transfer to a cooling rack for 10 minutes before serving.