Recipe by Campbell's Kitchen
"Savory spinach, onion and tangy cheese filling is rolled up in flaky puff pastry for tempting appetizer pinwheels."
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Pepperidge Farm® Puff Pastry
shredded Muenster cheese or Monterey Jack cheese
grated Parmesan cheese
green onion, chopped
1 (10 ounce) package
frozen chopped spinach, thawed and well drained
An absolute crowd pleaser. I used mozarella because I had it on hand. I also added a little red pepper flakes which added just enough kick...but not too much. One note, after making the jelly roll, let it set in the fridge to cool ~ 15-20 minutes. It lets the pastry rest from being handled, it makes it much easier to cut the rounds and the rounds do not unravel as they cook.
These were kind of tasteless. Actually all it tasted like was spinach, couldn't taste the cheese at all. I doubled the recipe and there was way too much spinach. I even threw in a couple of oz. of crumbled feta.
Next time I'll not double the spinach and do a little experimenting w/ the spices and add extra onions.
I love the puff pastry roll-up as it's so versatile.
this is a very flexible recipe. Be sure to really squeeze the water out of the spinach. Season it well with salt and pepper too. I used fresh garlic, fresh parm, and white cheddar for these delish morsels!
I had best results refrigerating the swirls before baking.
This was a huge hit and was eaten up quick. I did add 3 pieces of crumbled cooked bacon with added a nice subtle flavor. Also as noted by others I made sure to really dry the spinach. I squeezed the heck out of until there was little to no liquid. I also recommend refrigerating the dough before slicing.
This was good. The filling just needed a bit of adjustment...perhaps because I'm used to Spanakopita. I added some dried dill weed and used feta cheese instead. I love using puff pastry and it's great with the spinach! They're good cold, too.
These taste good and they are very easy to modify. I agree with other posters about freezing them first (then coat a knife with cooking spray before cutting them into pieces so they don't stick). I also try to chop the spinach up more in a food processor so it's not stringy. However, for the amount of work involved in making them I find myself getting annoyed. They're good, but they're not -great-.
These were a hit and are easy to make...just make sure to roll them VERY tightly!
I dropped the onions (as I do from everything that requires them, because I cannot stand them! Yuck!) but they were awesome none the less!
I am planning my house warming, and these will definately be on the menu; they can be prepared ahead of time and just baked on the fly. I love it!
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