Description
These Cheesy Spinach and Mushroom Pinwheels are a breeze to make: The filling is assembled in seconds using a food processor, then spread onto a thawed sheet of store-bought puff pastry. Just roll, slice, bake, and devour. Very easy, very impressive, and very tasty.
Ingredients
- 1 whole Egg
- 1 Tablespoon Water
- ½ cups Roughly Chopped White Button Mushrooms
- ½ cups Shredded Cheddar Cheese
- ¼ cups Grated Parmesan Cheese
- 2 whole Scallions, Chopped
- ¼ teaspoons Granulated Garlic Powder
- ¼ teaspoons Granulated Onion Powder
- ¼ teaspoons Kosher Salt
- 10 ounces, weight Frozen Spinach, Thawed And Squeezed Dry
- 2 Tablespoons Flour
- 1 whole Sheet (about 8 3/4 Oz. Size) Frozen Puff Pastry, Thawed
Preparation
Preheat oven to 400ºF. Make an egg wash by beating egg and water together; set aside.
In the bowl of a food processor, grind together the mushrooms, both cheeses, scallions, seasonings, and well-drained spinach; set aside.
On a lightly floured surface, unfold the sheet of puff pastry. Brush the top with the egg wash and spread the spinach mixture in an even layer, leaving 1/2-inch border all around. Roll the pastry lengthwise, sealing the edge with a bit of egg wash.
Using a serrated knife, cut the rolled pastry into 1/2-inch pieces and place cut side up on a silicone or parchment-lined sheet pan. Brush pinwheels with remaining egg wash and bake for 20 minutes, or until golden brown. Cool on sheet pan for 5 minutes before transferring to a cooling rack.
Serve warm or at room temperature.
