SPINACH & SUNDRIED TOMATO PUFF PASTRY PINWHEELS
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One 10-ounce package frozen chopped spinach
½ cup re-hydrated sundried tomatoes, chopped finely (or use those packed in oil but drained well and patted dry)
½ cup mayonnaise (light mayo is fine)
½ cup grated Parmesan cheese (or more)
1 tsp onion powder
1 tsp garlic powder
½ tsp ground pepper
One 17.3-ounce package of puff pastry (2 sheets)
1. Prepare filling: Drain spinach well, squeezing out moisture and pressing between layers of paper towels. Stir together spinach, sundried tomatoes, mayo, Parmesan and spices. Cover and refrigerate until ready to use.
2. Thaw puff pastry at room temperature for 30 minutes, or until defrosted and easy to unfold. Unfold pastry and place on a lightly floured surface. Spread one-half of the spinach mixture evenly over pastry sheet, leaving a ½-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into ½-inch-thick slices.
3. Preheat oven to 400°F.
4. Bake for 20 to 25 minutes, or until golden brown.
Yield: About 3 dozen
Cooking Tips
*Prepared rolls may be wrapped and frozen for up to three months. Cut and bake slices as needed.
Recipe Source: Adapted from Southern Living
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“These were incredibly easy and delicious. They’d be great to keep in the freezer to use at a moment’s notice. Impressive looking treats too!”
-San Diego, CA
One Comment
Very easy recipe- and very good- they were at hit at christmas….I have already passed this recipe along to others. I am making it today to bring to a party and will be bringing an extra roll to give to the hostess so she can have it in her freezer too!
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