I’ve been making this as long as I’ve had a toddler in my house. Now that I have two growing, sport-playing male toddlers I am learning they are quickly eating me out of a house. So cue menu planning and making these tasty and healthy iron rich treats fit enough for Popeye and the boys are happy! These spinach-cheese pinwheels aren’t just good for hungry boys but also for appetizers at your parties and even for breakfast…hey you could even put some eggs in there before rolling them up…I’m just saying! Ha! Ha!
Spinach-Cheese Pinwheels
Ingredients
1 egg
1 tbsp. water
1/2 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 tsp. garlic powder
2 tbsp. all-purpose flour
1/2 pkg. 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
Prepare
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 separate 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 (1/2-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 best results, 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.
- 1 egg
- 1 tbsp. water
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion, chopped (about 2 tablespoons)
- 1/8 tsp. garlic powder
- 2 tbsp. all-purpose flour
- 1/2 pkg. 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
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
- Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a separate medium bowl.
- 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 (1/2-inch) slices. Place the slices, cut-side down, onto 2 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.
- For best results, 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.
