Spinach Pinwheels Food

SPINACH-CHEDDAR PINWHEELS

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

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.

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.

PUFF PASTRY SPINACH ARTICHOKE PINWHEELS

Steps:

• Combine the artichokes, spinach, pecorino, mayonnaise, red pepper flakes and garlic in a bowl. Spread on one side of the puff pastry sheet. Roll up like a jelly roll and cover tightly with plastic wrap. Place in the freezer for 30 minutes to an hour.
• Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray.
• Remove the plastic wrap and slice the puff pastry log into 1-inch-thick slices. Place the pastry pieces flat on the baking sheet, about 1 inch apart from each other. Bake until puffed and golden brown, 50 minutes to 1 hour.

PROSCIUTTO AND SPINACH PINWHEELS

Steps:

• Preheat oven to 350 degrees F. Place the pepper in a roasting pan and roast in the oven, checking every 15 minutes, and turning with tongs until the skin is fully wrinkled and charred black. When the peppers is done, use tongs to put it into a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, it is volcanically hot!). Carefully zip the bag shut, and allow the pepper to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the pepper from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skin of the pepper while it is in the water. You will be left with a beautifully cooked red pepper with a wonderful color. Cut open the pepper and remove seeds. Slice it into strips and set aside.
• Roll out each puff pastry sheet and on the surface of each of the 2 sheets evenly arrange 4 slices of prosciutto ham, 6 spinach leaves, half of the red pepper strips, 1/8-cup Cheddar, and 1 tablespoon Parmesan. Roll up the dough "jelly roll" style into a log (so the cross-section of the roll will be a spiral design, the "pinwheel"). Place the logs in the freezer for 50 minutes.
• Preheat oven to 350 degrees F. Remove "pinwheel" logs and from freezer and cut into 1/2-inch thick slices and place on a baking sheet. Brush with egg wash. Bake until golden brown, approximately 15 minutes.

SPINACH STEAK PINWHEELS

Steps:

• Lightly score steak by making shallow diagonal cuts into top of steak at 1-in. intervals; repeat cuts in opposite direction. Cover steak with plastic wrap; pound with a meat mallet to 1/2-in. thickness. Remove plastic., Place bacon widthwise at center of steak. In a bowl, mix remaining ingredients; spoon over bacon. Starting at a short side, roll up steak jelly-roll style; secure with toothpicks. Cut into 6 slices., Place on an oiled grill rack. Grill pinwheels, covered, over medium heat until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes on each side. Discard toothpicks before serving.

CHEESE, MARMITE & SPINACH PINWHEELS

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with the longer side directly in front of you. Spread the Marmite over the surface. Tear the spinach over the Marmite and scatter with the cheese, making sure it's evenly spread.
• Tightly roll the pastry away from you (starting from the longer side) to create a long sausage shape, then cut into 12 pieces. Arrange over two baking trays lined with baking parchment, spiral side up, and squash down a little with your hand. Will keep covered and frozen at this stage. Bake for 15-20 mins (or 25 mins if cooking from frozen), until puffed and golden brown.

CHEDDAR AND SPINACH PINWHEELS

Steps:

• Mix cream cheese and jalapenos with a fork in a medium bowl until blended. Add spinach and mix again. Season mixture with salt and pepper.
• Roll puff pastry out onto your work surface. Spread cream cheese mixture over pastry until evenly distributed. Sprinkle Cheddar cheese evenly on top.
• Roll puff pastry into a log, pressing seams to seal. Wrap in plastic wrap and freeze for 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Unwrap and slice log into 1/4-inch rounds. Place rounds onto the baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve warm.

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.

SPINACH CHEESE PINWHEELS

Steps:

• Separate crescent dough into four rectangles; seal perforations. Spread cheese over each rectangle to within 1/4 in. 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 six slices., Place the slices cut side down on a greased baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Serve warm. Refrigerate leftovers.

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.

SPINACH AND TURKEY PINWHEELS

Steps:

• Spread cream cheese over tortillas. Layer with spinach and turkey. Roll up tightly; if not serving immediately, cover and refrigerate. To serve, cut rolls crosswise into 1-in. slices.

SPINACH DIP PINWHEELS

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.

SPINACH PINWHEELS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Split crescent dough in half along center perforation. Flatten one rectangle, sealing perforations. Spread with 1/4 of the cheese spread and sprinkle with spinach. Starting with long side, roll dough up, rolling back and forth several times to seal edges. Cut into 3/4 inch slices (about 15 slices per roll). Arrange the slices one inch apart on ungreased cookie sheet. Continue making the crescent roll ups until all of the ingredients are used.
• Bake for 10 to 12 minutes, until lightly browned. Serve immediately or keep warm on a warming tray.