Tuesday, December 18, 2012

Spinach-Cheese Swirls

This recipe is from the back of the box with minor changes.  It was too hectic with finding and making the ugly sweaters and our husbands joining us that I had to cheat.
Thaw: 40 mins Prep: 20 min Bake: 15 min  Makes: 20 pieces
1 sheet Pepperidge Farm Puff Pastry Sheets (2 sheets in a package)
1 egg
1 tbsp water
½ cup shredded Muenster cheese or Monterey Jack cheese
¼ cup grated Parmesan cheese
1 green onion, chopped (I sautéed in butter but you don’t have to)
1/8 tsp garlic powder
1 package (about 10 oz.) frozen chopped spinach, thawed, well drained

1.) Thaw pastry sheet at room temp. for 40 mins.  Preheat oven to 400 degrees. Lightly grease two baking sheets or line with parchment paper.
2.) Stir egg and water in small bowl. In separate bowl, stir Muenster/Monterey Jack cheese, Parmesan cheese, onion and garlic powder in medium bowl.
3.) Unfold pastry sheet on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach.  Starting short side closest to you, roll up like a jelly roll.  Cut into 20 (1/2”) slices.  Place slices cut-side down on baking sheets. Brush with egg mixture.
4.) Bake 15 min or until golden brown.  Serve warm or at room temperature.
*I think I would recommend adding some spices (maybe via the cheese) or red pepper flakes to give this app more flavor.  You can substitute any combo you like for vegetables and cheese. 
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