Sunday, August 23, 2009

Spinach Cheese Swirls

Spinach Cheese Swirls

Spinach Cheese Swirls
This is a recipe I quickly got from the Pepperidge Farm website. I felt guilty that I BOUGHT puff pastry.....but I was in a crunch for time. These turned out great! The only thing I did different was double the garlic powder (1/4 tsp), and also used my Mexican blend cheese because that is what I had. To make sure the spinach was well drained, I took a palm full at a time, and squeezed it super hard over the sink till it was a dry little thang. The cutting was difficult, and I do wonder how they would taste if they were rolled like a croissant. I think it would be easier...but probably not as pretty. I am also eager to try stuffing combos such as cinnamon, nuts and brown sugar.....mozzarella, mushroom, and garlic......basil, sun dried tomato, and feta.....ect ect ect!!!!

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1/2 cup shredded Muenster cheese OR Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 teaspoon garlic powder
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained

-Heat the oven to 400°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.

Tip: 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.

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