Spinach Cheese Swirls

I am in holiday mode right now. I mentioned that I have two Thanksgiving dinners over the next two weeks. This week I will be hosting my family so I am finalizing my menu. In addition to the standard fixings, I also have a list of appetizers that I will put out so folks have something to nibble on while I work on dinner.

One of my all time favorite things to cook with is Pepperidge Farm Puff Pastry. It is super easy to work with and everything I have ever made with it has been delicious! One of my all time favorite things to make are puff pastry swirls. You can add anything you like to the Pepperidge Farm Puff Pastry. Then it’s just a matter of rolling it, cutting it and baking it for a simple and tasty appetizer (or snack) that your guests will love.

I thought I’d share a recipe for Spinach Cheese Swirls. This one has no meat, so it’s perfect if you have family members who are vegetarians. Of course if you have meat lovers, a little bit of bacon makes these just delicious.

Did you notice that we have a great Publix coupon in the new All The Trimmings booklet? It’s time to stock our freezers so we’ll be ready for all those hungry guests!

Pepperidge Farm Puff Pastry Turnovers, $3.79, Sheets, $4.59, or Shells, $3.85
-$1/1 Pepperidge Farm Puff Pastry Turnovers, Sheets, or Shells Publix Coupon “All The Trimmings” Booklet or PRINT
Turnovers $2.79 after coupon. Sheets $3.59 after coupon. Shells $2.85 after coupon.

Spinach Cheese Swirls
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 10 servings
Ingredients
  • 1 egg
  • 1 tbsp. water
  • 1/2 cup shredded Muenster cheese or mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 green onion, chopped (about 2 tablespoons)
  • 1/8 tsp. garlic powder
  • 2 tbsp. all-purpose flour
  • 1/2 pkg. of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
Instructions
  1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
  2. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
  3. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
  4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
  5. For best results, 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.
  6. For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above.
  7. For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above.
  8. For a flavor twist, try a different cheese. Any shredded cheese will work in this recipe.
Notes
[i]Recipe from [url href=”http://bit.ly/1xfCv8s” target=”_blank”]Pepperidge Farm[/url][/i]

I’d love to hear some of the recipes that you guys make with Pepperidge Farm Puff Pastry. It’s so versatile and is a great way to bring life to all those boring holiday leftovers! Need some recipe ideas? Check out all the options on the Pepperidge Farm Recipe page.

This post is brought to you by the folks at Pepperidge Farms.