Recipe from Pepperidge Farm Puff Pastry
These tempting appetizers look like they're difficult to make...but they're not. They feature a spinach, onion and cheese filling simply rolled up in flaky puff pastry and sliced into pinwheels.
Prep Time: 1 hr
Total Time: 1 hr 25 mins
1/2of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawedsee savings
1 tbsp.watersee savings
1/2 cupshredded Muenster cheese or Monterey Jack cheesesee savings
1/4 cupgrated Parmesan cheesesee savings
1green onion, chopped (about 2 tablespoons)see savings
1/8 tsp.garlic powdersee savings
1 pkg.(about 10 ounces) frozen chopped spinach, thawed and well drainedsee savings
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.