My Favorite Spinach Pinwheels Food

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SPINACH-CHEDDAR PINWHEELS



Spinach-Cheddar Pinwheels image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 8 pinwheels

Number Of Ingredients 0

Steps:

  • Pat one 8-ounce tube crescent-roll dough into an 8-by-12-inch rectangle, pressing the seams. Brush with dijon mustard; top with 1/2 cup each thawed frozen chopped spinach (squeezed dry) and grated cheddar, and 1/4 cup chopped scallions, leaving a border. Season with salt. Starting with a short side, roll into a log; pinch the edge. Slice into 8 pinwheels. Bake at 350 degrees F on a parchment-lined baking sheet, 16 to 20 minutes.

SPINACH PINWHEEL APPETIZERS



Spinach Pinwheel Appetizers image

These are pretty to look at, but even better to eat! Enjoy!! I can't remember how many pinwheels you get, but I know it makes a lot.

Provided by keen5

Categories     Lunch/Snacks

Time 25m

Yield 8 Rolls

Number Of Ingredients 8

2 (10 ounce) packages frozen chopped spinach, thawed drained & squeezed dry in paper towels
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope ranch dip mix
1 jar bacon bits (or to taste)
4 green onions, chopped
1 (8 count) package 10-inch flour tortillas

Steps:

  • In medium mixing bowl, combine cream cheese, sour cream and mayonnaise.
  • Beat in dip mix.
  • Add green onion, bacon bits and spinach (broken up into small clumps).
  • Mix thoroughly.
  • Spread mixture onto tortillas, leaving a 1/2" space around edge.
  • Roll up each tortilla tightly, and wrap each in plastic wrap.
  • Chill for several hours or overnight.
  • To serve, cut off ends and cut into 1/2" slices.

Nutrition Facts : Calories 479, Fat 27.6, SaturatedFat 10.6, Cholesterol 53.8, Sodium 942.8, Carbohydrate 44.7, Fiber 4.4, Sugar 4.3, Protein 14.4

CHEESY SPINACH PINWHEELS



Cheesy Spinach Pinwheels image

These pinwheels are cheesy, easy and very versatile! You can use any cheese you want and even substitute the spinach for your favorite chopped veggie (don't leave out the veggie, its good for you!) This blows away any boring dinner roll or biscuit.

Provided by Cookingwithpassion

Categories     Breads

Time 25m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 8

1 can refrigerated pizza dough (or 1/2 recipe of Easy Peesy Pizza Dough recipe 35805)
1 egg
1 teaspoon water
1 1/2 cups shredded mozzarella cheese (or cheese of your choice)
1/4 cup parmesan cheese
2 cups frozen chopped spinach, drained thoroughly
2 tablespoons italian seasoning
1 tablespoon garlic salt

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.

BOLTON'S LANDING SPINACH PINWHEELS



Bolton's Landing Spinach Pinwheels image

This is one of my article recipes from the "Favorite Recipes from Local Restaurants" article. These little gems are BeeeUUUUtifu on a appy table. They're green and white and just DEEEELISH! They're also meatless, good cold or room temp, and make ahead. I will say that when given the recipe, the chef said that he makes the filling with 20 lb. blocks of cream cheese and just adds the seasonings to taste. SO..with that said...OH, and make the filling about 2 hours before making the rolls. It looks like a lot of work time, but it isn't - cook time is chill time and prep time is approximate.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 3h15m

Yield 1 batch

Number Of Ingredients 4

spinach tortilla (check in the deli section for these)
1 (8 ounce) package cream cheese, softened
garlic salt, to taste
chives, to taste

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.

Nutrition Facts : Calories 791.5, Fat 79.1, SaturatedFat 49.8, Cholesterol 249.5, Sodium 671.3, Carbohydrate 6, Sugar 0.5, Protein 17.1

SPINACH PINWHEELS WITH FONTINA CHEESE (PUFF PASTRY)



Spinach Pinwheels With Fontina Cheese (Puff Pastry) image

Pretty and delicious! ...and I'm not normally a spinach lover, so that says a lot! Made with sheets of puff pastry, these are very easy to put together. You can make them up in advance and freeze them to pull out for a quick appetizer for company. Found this recipe in Mary Engelbreit's Home Companion magazine.

Provided by Kitchen Witch Steph

Categories     Brunch

Time 45m

Yield 60 pinwheels, 60 serving(s)

Number Of Ingredients 12

2 (10 ounce) packages frozen spinach
2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, chopped
1/4 cup parsley, chopped
salt and pepper
1 teaspoon Dijon mustard
1/2 cup Fontina cheese, chopped
1 (17 1/3 ounce) package frozen puff pastry
2 -3 tablespoons parmesan cheese
1 egg
2 teaspoons water

Steps:

  • Cook spinach according to directions on package. Drain well. (I usually skip this step and add the spinach in to sauté after the onion has softened).
  • Preheat oven to 425°F.
  • Melt butter in skillet. Add chopped onion and garlic. Cook over medium heat until softened. Remove from heat and add add spinach, parsley, salt, and pepper to taste. Cool. Mix in mustard and cheese. (I put in fontina and parmesan at this step).
  • While spinach is cooling, take pastry out of package and let defrost.
  • Lay pastry out on lightly floured board. Gently roll out dough, then cut lengthwise into 5 X 11-inch sections.
  • Divide spinach mixture into fourths and spread to the edges of the pastry.
  • Starting at the long ends, roll up the dough encasing spinach mixture.
  • Using serrated knife, cut into 1/2 inch slices.
  • (If baking immediately, lay on cookie sheet lined with parchment paper and flatten slightly.
  • Brush slices lightly with egg wash. Sprinkle with Parmesan cheese.
  • Bake in the middle of the oven for 10 minutes on one side. Turn over and bake for 5 minutes more.
  • Remove from oven and let cool slightly on rack before serving.
  • To freeze: Proceed through step 8. Place on baking sheet in freezer until firm. Remove pinwheels and place in freezer bag. These will keep for a couple of weeks.
  • When ready to serve, brush frozen pinwheels with egg wash, sprinkle with Parmesan, and proceed as in step 11 baking for an extra 5 minutes.

Nutrition Facts : Calories 58.3, Fat 4, SaturatedFat 1.3, Cholesterol 5.7, Sodium 42.9, Carbohydrate 4.4, Fiber 0.5, Sugar 0.3, Protein 1.4

SPICY SPINACH PINWHEELS



Spicy Spinach Pinwheels image

These are so simple to make and you can do them ahead of time and just place in refrigerator until ready to use. I have a potato ricer that I use to squeeze all the water out of frozen spinach. The original recipe called for 6 green onions, but I found that to be a bit much, but feel free to use all six if you like. This recipe came from a cookbook called "True Grits" in Atlanta, GA. The cook time is the chill tiime.

Provided by Luby Luby Luby

Categories     Vegetable

Time 8h30m

Yield 40 Pieces

Number Of Ingredients 13

2 (10 ounce) packages frozen chopped spinach, thawed
1 cup sour cream
8 ounces cream cheese, softened
1 cup mayonnaise
1 teaspoon fresh jalapeno, minced
1 teaspoon fresh garlic, minced
3 green onions, chopped
1 (4 ounce) can green chilies, chopped
1/4 teaspoon hot sauce
1 (1 ounce) envelope dry ranch dressing mix
1 (8 ounce) can water chestnuts, drained and chopped
2 teaspoons chili powder
10 large flour tortillas

Steps:

  • Squeeze water from spinach until very dry.
  • In large bowl combine all ingredients except spinach, water chestnuts, green onions and tortillas, mixing thoroughly.
  • Add spinach, green onions and water chestnuts to mayonnaise mixture, stirring well.
  • Divide spinach mixture evenly between the tortillas.
  • Spread mixture evenly and roll tightly.
  • Wrap each tortilla in waxed paper and place in a sealable zipper type plastic bag or in an airtight container.
  • Chill overnight.
  • Unwrap and cut each tortilla into four pieces.

Nutrition Facts : Calories 155.9, Fat 7.5, SaturatedFat 2.9, Cholesterol 10.3, Sodium 256.6, Carbohydrate 18.9, Fiber 1.6, Sugar 1.5, Protein 3.8

SPINACH DIP PINWHEELS



Spinach Dip Pinwheels image

Make and share this Spinach Dip Pinwheels recipe from Food.com.

Provided by Charmie777

Categories     Lunch/Snacks

Time 30m

Yield 12-15 serving(s)

Number Of Ingredients 7

10 ounces frozen chopped spinach, thawed and squeezed dry
1 (3 -5 ounce) package Knorr vegetable soup mix
16 ounces sour cream
1 cup mayonnaise
8 ounces water chestnuts, finely chopped
3 green onions, chopped
10 (12 inch) flour tortillas

Steps:

  • Stir together soup mix, sour cream, and mayo until well blended.
  • Stir in spinach, water chestnuts and green onions.
  • Spread tortillas with dip, not quite to the edges.
  • Roll up tightly.
  • Slice into 1 inch pieces.
  • Arrange on serving platter and refrigerate until ready to serve.

Nutrition Facts : Calories 421.1, Fat 20.4, SaturatedFat 7, Cholesterol 26, Sodium 1113.5, Carbohydrate 51.8, Fiber 3.7, Sugar 5.4, Protein 8.8

MY FAVORITE SPINACH PINWHEELS



My Favorite Spinach Pinwheels image

Necessity is the mother of invention. I always have spices and herbs on hand but never have mixes. Lots of recipes for Spinach Pinwheels calls for ranch mix and such. These are also purely vegetarian as there is no bacon or bacon bits included. The best part is these can be prepared the night before and make great presentation at your next get-together! Enjoy.

Provided by linuxchic

Categories     Spinach

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 (10 ounce) packages frozen spinach, thawed, drained, and squeezed between paper towels until dry
1/4 cup mayonnaise
3/4 cup sour cream
1 (8 ounce) package cream cheese, softened
1 tablespoon onion powder (give or take to personal taste)
1 tablespoon garlic powder (give or take to personal taste)
1/2 teaspoon chives (a couple of pinches)
1/8 teaspoon parsley (a pinch)
1 teaspoon black pepper
1/8 teaspoon celery salt (a pinch)
1/8 teaspoon dill weed (a pinch)
1 (8 count) package 10-inch flour tortillas

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.

Nutrition Facts : Calories 338.8, Fat 18.3, SaturatedFat 8.8, Cholesterol 34.1, Sodium 521.1, Carbohydrate 35.5, Fiber 3.9, Sugar 2.5, Protein 9.7

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