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.
|½||cup shredded Muenster cheese (Any shredded cheese will work in this recipe.)|
|¼||cup grated Parmesan cheese|
|1||green onion, chopped (about 2 tablespoons)|
|⅛||tsp. garlic powder|
|½||of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed|
|1||pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained!|
|For Pesto Swirls, see below|
1.Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
2.Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
3.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (½-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
4.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.
**For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread ½ of an 8-ounce package cream cheese, softened, on the pastry sheet to within ½ inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with ¼ cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above.