Monday, January 23, 2012

Spinach Cheese Swirls

I guess I got a little sidetracked with yesterday's big football game which is why I hadn't posted.  But I made these and had to share.  They're SO good!  What a great appetizer for a football party (Giants @ the Superbowl!!!)! Or perhaps for any other occasion for company or to enjoy for yourself :)
Back when I was making the pot pies, I purchased Pepperidge Farm Puff Pastry Sheets.  As it turns out, there's a recipe on the back of the box for these Spinach Cheese Swirls.  I thought they looked so good I had to try them.  I clipped the recipe and held on to it until now to make them.  They're really yummy.  And while they can be enjoyed at room temperature, they are definitely best fresh out of the oven or warmed up afterward.  So good!



1/2 of a 17.3oz package of Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp water
1/2 cup shredded Muenster cheese or Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped
1/8 tsp. garlic powder
1 pkg. (about 10 oz) frozen chopped spinach, thawed and well drained


THAW pastry sheet at room temperature 40 min. or until easy to handle.  Heat oven to 400 degrees.  Lightly grease baking sheet or line with parchment paper. 

STIR egg and water in small bowl.  Stir Muenster cheese, Parmesan cheese, onion and garlic powder in medium bowl.

UNFOLD pastry sheet on lightly floured surface.  Brush with egg mixture.  Top with cheese mixture and spinach.  Starting at short side closest to you, roll up like a jelly roll.  Cut into 20 (1/2") slices.  Place slices cut-side down on baking sheets.  Brush with egg mixture.

BAKE 15 minutes or until golden brown.  Serve warm or at room temperature.

No comments:

Post a Comment