Spinach-Cheese Swirls

Pepperidge Farm

½ of a 17.3 oz. pkg. puff pastry sheets (1 sheet)

1 egg

1 tbsp. water

½ cup shredded Muenster cheese or Monterey Jack cheese

¼ cup grated Parmesan cheese

1 green onion, chopped

1/8 tsp. garlic powder

1 pkg. (about 10 oz.) frozen chopped spinach, thawed and well drained

Thaw pastry sheet at room temperature 40 min. or until easy to handle. Heat oven to 400F. Lightly grease 2 baking sheets.

Stir egg and water in small bowl. Stur Muenster cheese, Parmesan cheese, onion and garlic powder in medium bowl.

So delicate.

Unfold pastry sheet on lightly floured surface. Remove parchment paper. Brush with egg mixture. Top with cheese mixture and spinach. 

And then SPINACH DROP

Start at short side closest to you, roll up like a jelly roll. Cut into 20 (1/2”) slices. Lay slices flat on baking sheet. Brush with egg mixture.

It's really hard to keep this process tidy.

Bake 15 min. or until golden. Serve warm or at room temperature.

But they come out pretty if you take the extra care!

My Rating: 3/5 "I took these to a potluck and saw people eating and enjoying them, and one person complimented them by saying that they slapped, which was flattering. That said, they really weren't my thing. I think they'd be good with half the amount of spinach and twice the amount of cheese. Give it a shot - let me know how that goes!"