Boltons Landing Spinach Pinwheels Food

BOLTON'S LANDING SPINACH PINWHEELS

Steps:

• In a small bowl with a mixer, beat the cream cheese until fluffy. Stir in garlic salt and chives to taste. Cover and refrigerate 2 hours (overnight is better).
• To make rolls, let cream cheese come to room temperature. Spread a small amount of cream cheese on the tortilla and roll jelly-roll style. Cover with plastic wrap and refrigerate for 30 minutes to allow rap to firm.
• Slice 1/2" thick and stick a cocktail toothpick through the pinwheel.
• NOTE: Yield depends on how many tortillas you use.

SPINACH ARTICHOKE PINWHEELS

Steps:

• Combine ricotta cheese, alfredo sauce, garlic, cayenne pepper, and salt; stir to blend well; fold in spinach, chopped artichoke hearts, sun-dried tomatoes, and mozzarella & asiago cheeses until evenly distributed.
• Preheat oven to 375°F and line a baking sheet with parchment paper.
• Unroll ONE CAN of refrigerated pizza crust onto a lightly floured surface; press or roll the dough into a 10x16" rectangle.
• Spread HALF of the spinach-artichoke filling evenly over the dough to within 1/2" of it's edges, but LEAVE a 3/4" margin along one of the long edges/sides.
• Roll the dough up jelly-roll-style, beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam to seal the roll shut.
• Cut (a length of plain dental floss slid under the dough roll with its ends crossed and pulled tight to cut may be used) the roll into 16 even pieces, each about 1" wide; arrange the cut pieces, pretty-side up, on the parchment-lined baking sheet.
• Bake at 375°F for 17-18 minutes or until the outside edges of the pinwheels are light golden-brown and their tops are bubbly; cool in baking pan for about 5 minutes; serve warm.
• Repeat steps #3-7 using the second can of refrigerated pizza crust and second half of spinach-artichoke filling.
• NOTE: For convenience, the pinwheels maybe individually quick frozen before or after baking; or, better yet, they may be partially baked, individually quick frozen until needed, returned to oven to finish baking, and served warm.

CHEESY SPINACH PINWHEELS

Steps:

• Preheat oven to 375 'F and lightly grease baking sheet or use a silicone mat.
• Stir egg and water in a small bowl.
• Roll out pizza dough and brush dough with egg mixture.
• Top dough with the mozzarella, parmesan cheese and spinach.
• Sprinkle with Italian seasoning and garlic salt.
• Roll up like a jelly roll. Cut into 1/2 inch slices and place on baking sheet.
• Brush with remaining egg mixture.
• Bake 15 minutes or until golden brown and hungry.

MY FAVORITE SPINACH PINWHEELS

Steps:

• Mix all together well except shells.
• Spread mixture onto tortillas, leaving approximately 1/2" space around the edge of each shell.
• Roll up each tortilla very tight, and wrap individually in Saran wrap.
• Chill for about 4 hours or preferably overnight.
• To serve, cut into 1/2" slices.

SPINACH CHEESE PINWHEELS

Steps:

• Separate crescent dough into four rectangles; seal perforations.
• Spread cream cheese over each rectangle to within 1/4 inch of edges.
• Top with ham and spinach.
• Roll up each jelly-roll style, starting with a short side; pinch seams to seal.
• Cut each into 5 to 6 slices.
• Place slice cut side down on greased baking sheets.
• Bake at 400 degrees for 8-10 minutes or until golden brown.
• Serve warm.