Spinach and Mushroom Pinwheels

Spinach and Mushroom Pinwheels

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"For a head start on these appetizers, freeze unbaked slices for up to 3 months."
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Ingredients

3 h servings 106 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, beat together cream cheese and 2/3 cup butter. Mix in 2 cups flour, a teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda; beat well. Divide dough into two balls; wrap in plastic wrap. Chill 30 to 60 minutes or until pastry is easy to handle.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Heat spinach in large frying pan over medium-low heat; drain. Squeeze out excess liquid; set aside.
  4. In a large frying pan, melt the 2 tablespoons butter. Stir in mushrooms and onion. Cook and stir over medium heat for 3 minutes or until onion is tender. Mix in spinach, remaining 1 tablespoon flour, oregano, salt, lemon juice and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese. Set aside to cool.
  5. On floured surface, roll a pastry ball into a 12x7-inch rectangle. Spread with half the spinach mixture to within 1/2 inch of edges. Starting with a short side, roll up dough and filling, jelly-roll style. Moisten edges with water; pinch to seal. Repeat with remaining pastry. Cover; chill 1 hour. Slice logs into 1/2-inch thick slices. Place on ungreased baking sheets.
  6. Bake 20 minutes or until golden. Remove to wire racks; cool.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

77
  1. 94 Ratings

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Most helpful positive review

I have finally solved the "too bland" problem for this recipe. I mixed in 1/4 cup KRAFT PARM PLUS-ZESTY RED PEPPER (Parmesan cheese) to the dough mix. I also used a cheese cloth to squeeze the...

Most helpful critical review

Time consuming to make and I was ok with that. Rolled out fine, wonderful smell when it was baking. But tasted absolutely awful. We had 10 people over and only 1 person liked them. I will n...

I have finally solved the "too bland" problem for this recipe. I mixed in 1/4 cup KRAFT PARM PLUS-ZESTY RED PEPPER (Parmesan cheese) to the dough mix. I also used a cheese cloth to squeeze the...

If you use Pillsbury crescent rolls and press each two-roll section together you will find a easy, tasty dough to use instead of the homemade pastry.

I do catering on the side, and decided to try this interesting recipe for a job I just did. What a hit! Everyone loved them, even some who claimed not to like spinach. I skipped the fry pan f...

Great recipe! I made these for my parents anniversary party and everyone raved about them. I made them a few weeks before and did not slice the loaves. I froze them whole and then the morning...

These looked and tasted fantastic. There was enough from this recipe to make two generous plates of pinwheels, which I took to two different parties. I left the rolls frozen until the day I ne...

This would be an excellent appetizer if you didn't have to prepare it youself. It just took too long (I'm a new cook, so take that into account.) It was also a little on the bland side, we top...

I just made these for my husband's surprise party this past weekend and they were a hit! Everyone loved them, and there was a comment made that they were a nice alternative to the ones stuffed ...

I have made this several times. I have also used the dough recipie for potpies, and the spinach and mushroom recipe makes a great base for mushroom soup!

i didn't mind the work that went into these. the dough was easy to make and work with, and the filling was tasty. for some reason, my second roll turned out a bit better than the first (as in ...