SPINACH-CHEESE PUFF PASTRY SWIRLS

SPINACH-CHEESE PUFF PASTRY SWIRLS image

Number Of Ingredients 9

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Ingredients
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1/2 cup shredded Muenster cheese OR Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 tsp. garlic powder
1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained

Steps:

Directions Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Lightly grease 2 baking sheets or line with parchment paper. 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. 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 at the short side closest to you, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices cut-side down on the baking sheets. Brush with the egg mixture. Bake for 15 minutes or until the swirls are golden. Serve warm or at room temperature. Tip: 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.