Spinach-Cheese Swirls ~
~ adapted from Pepperidge Farm ~
Heat oven to 400 degrees Fahrenheit. Thaw 1/2 of a 17.3-oz package Pepperidge Farm Puff Pastry Sheets; 1 sheet needed. Thaw and drain well, 10 ounces frozen chopped spinach. Lightly grease 2 baking sheets, or use cooking spray or line with parchment paper.
Stir 1 egg and 1 tablespoon water together.
Stir 1/2 cup shredded Muenster or Monterey Jack cheese, 1/4 cup grated Parmesan, 1 chopped green onion (or finely minced white or yellow onion), and 1/8 teaspoon garlic powder.
Unfold pastry on a lightly floured surface.
Brush with egg mixture, top with cheese
and spinach.
Beginning at the short side closest to you, roll it like a jelly roll. Cut 20 (1/2″) slices.
Place slices cut-side down on baking sheets. Brush with egg-water wash. Bake 15 minutes,
then top immediately with grated Romano and McCormick Grill Mates Fiery 5 pepper. Continue to bake longer if needed.
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