Use colorful,frilled toothpicks to serve these delicious bite-sized appetizers.
20 min.prep time
1 (8-ounce) package sliced fresh mushrooms, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon finely chopped fresh dill
1 teaspoon lemon juice
1/2 teaspoon garlic or onion salt
20 slices soft sandwich bread
Fresh dill, if desired
Heat oven to 400°F. Melt 1/4 cup butter in 12-inch skillet until sizzling; add mushrooms. Cook over medium-high heat until mushrooms are softened (about 5 minutes). Stir in flour and salt; mix until well blended. Add half & half; continue cooking, stirring constantly, until mixture is thickened. Stir in 1 teaspoon dill, lemon juice and garlic salt. Pour mushroom mixture into shallow dish. Cover with plastic food wrap; refrigerate until cool and thickened (about 30 minutes).
Meanwhile, cut crusts from bread. Roll bread slices with rolling pin until very thin. Spread 1 tablespoon mushroom mixture on each slice; roll up. Place rolls onto parchment paper-lined or greased aluminum foil-lined baking sheets, seam-side down. Freeze for 15 minutes.
Cut rolls into thirds using serrated knife; separate on baking sheets. Brush with melted butter. Bake for 15 to 17 minutes or until golden brown. Serve immediately. Garnish with fresh dill, if desired.
To make ahead, prepare as directed above except do not cut, brush with butter or bake. Wrap pinwheels in plastic food wrap; place in freezer bag. Freeze for up to 2 weeks. Thaw rolls at room temperature for 30 minutes before slicing. Heat oven to 400°F. Brush with butter and bake as directed above.