Spinach Cheese Swirls From Pepperidge Farm Food

SPINACH-CHEESE SWIRLS

Steps:

• 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 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.
• For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above.
• For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above.
• For a flavor twist, try a different cheese. Any shredded cheese will work in this recipe.

SPINACH-CHEESE SWIRLS

Steps:

• 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 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. 5.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. 6.For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above. 7.For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above. 8.For a flavor twist, try a different cheese. Any shredded cheese will work in this recipe.

SPINACH-CHEESE SWIRLS

Steps:

• 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 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.
• 5. 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.
• 6. For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above.
• 7. For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above.
• 8. For a flavor twist, try a different cheese. Any shredded cheese will work in this recipe.

SPINACH CHEESE SWIRLS PLUS

Steps:

• 1. Heat oven to 400^. Beat the egg and water in a small bowl with a fork. Stir the cheeses,onion and garlic powder, in a medium bowl.
• 2. Sprinkle the flour on the work surface. Unfold the pastry sheet. Brush with the egg wash. Top with the cheese mixture and very dry spinach. Starting at short side., roll up like a jelly roll. Cut into 20 --1/2-inch slices. Place cut side down onto 2 baking sheets. Brush the slices with the egg mixture.
• 3. Bake 15 minutes or until golden brown. Remove and let cool on wire racks for 10 minutes.
• 4. For Pesto Swirls: Omit all ingredients except the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8 oz. pkg. cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 Tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up and proceed as above.
• 5. For Ham & Broccoli Swirls: Omit the spinach, cheeses, onion and garlic powder. Unfold the pastry and brush with the egg mixture as above. Spread 1/2 of and 8-oz. container whipped cream cheese with chives on the sheet. Top with 1 cup thawed, and well drained chopped broccoli and 1 cup finely chopped cooked ham. Proceed as above.
• 6. For a flavor twist: Try a different cheese. Any shredded cheese will work in this recipe.

SPINACH-CHEESE SWIRLS

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Stir the muenster cheese, parmesan cheese, onion and garlic powder in a medium bowl.
• Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto 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.

SPINACH CHEESE SWIRLS

Steps:

• Thaw pastry sheet at room temperature 30 minute
• Preheat oven to 400°F
• Mix egg and water. Set aside.
• Mix Muenster cheese, Parmesan cheese, onion and garlic powder.
• Unfold pastry on lightly floured surface. Brush with egg mixture.
• Top with cheese mixture and spinach. Starting at short side, roll up like a jelly roll. Cut into 20 (1/2") slices.
• Place on baking sheet. Brush with egg mixture.
• Bake 15 minute or until golden. Serve warm or at room temperature.

SPINACH-CHEESE SWIRLS

Steps:

• 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 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.
• TIPS
• 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.
• For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/ 2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/ 2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with 1/ 4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above.
• For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/ 2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained, and 1 cup finely chopped cooked ham. Proceed as directed above.
• For a flavor twist, try a different cheese. Any shredded cheese will work in this recipe.
• NUTRITIONAL INFORMATION
• Serving size 1 serving;
• Calories 150;
• Total Fat 10g;
• Saturated Fat 5g;
• Cholesterol 29mg;
• Sodium 264mg;
• Total Carbohydrate 10g;
• Dietary Fiber 1g;
• Protein 6g