Author Notes: A nice appetizer that is best warm but definitely good at room temperature and can be made ahead before baking and frozen until ready to use….just thaw a bit before slicing. – inpatskitchen —inpatskitchen
Makes: about 20 pinwheels
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Photo by inpatskitchen
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1Little Spinach Pinwheels
Print RecipeIngredients
- 9 ounces fresh baby spinach leaves
- 1/4 cup finely diced pepperoni from slices
- 3 tablespoons mayo
- 3 ounces softened cream cheese
- 1/2 cup grated Asiago cheese
- 1/4 teaspoon dried oregano
- 1 sheet thawed puff pastry from a 17.3 ounce package
- 1 egg beaten with 3 tablespoons water
Instructions
- Steam the spinach with a few tablespoons of water until wilted. Cool and squeeze as dry as possible. Chop finely and place in a mixing bowl.
- Incorporate the pepperoni, cream cheese, mayo, Asiago and oregano into the spinach.
- Roll the puff pastry sheet just a bit to form a uniform rectangle. Spread the spinach mixture evenly over the pastry.
- Starting at the long end, roll the pastry to form a log and then refrigerate for about 20 minutes for ease in cutting. ( At this point you can wrap the log well and freeze for future use. Just partially thaw before slicing and baking. )
- Slice the log into about 20 half inch circles and place on a parchment lined baking sheet.
- Brush each pinwheel with a bit of the egg mixture and bake at 425F for 15 to 17 minutes. Serve warm or at room temperature.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Hors d’Oeuvre
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Greens
