Spinach and Cheese Pinwheels
A quick and fun appetizer for the whole family to enjoy!
Servings: 20 Pinwheels
Ingredients
- 3/4 lb baby spinach roughly chopped
- 1 sheet Pepperidge Farm pastry dough or Pillsbury Crescent Dough
- 2 tbsp extra virgin olive oil
- 4 cloves garlic minced finely
- 2 tbsp red chili flakes
- 1/2 cup Pecorino Romano cheese finely shredded
Instructions
- In a sauté pan, heat olive oil and add garlic and red chili flakes and cook until raw smell of garlic is gone
- Add in chopped spinach and cook until all spinach is wilted and combined with the garlic and chili flakes. Set aside and allow to cool
- Take pastry dough and lay on a piece of plastic wrap or parchment paper and roll out the edges until the sheet of dough is slightly larger and thinner on all sides
- Add an even layer of the cool spinach mixture on to the dough, sprinkle some chili flakes, and the shredded cheese on top
- Starting from the bottom of the longer (horizontal) side, roll the dough into a sphere, like a cinnamon bun, using the plastic wrap to help you roll
- Wrap the roll in the plastic wrap and freeze for 30 minutes so it can get a little hard
- Preheat the oven to 400 degrees
- Once the spinach and cheese roll has hardened a little in the freezer, remove, and cut into 1/2 inch thick pieces. You should be able to cut about 20 pinwheels out of this dough
- Spread each pinwheel about 2 inches apart on a greased baking pan and bake in oven for 15-20 minutes or until the pastry puff is golden brown
- Serve hot and enjoy!
Notes
- I used the Pepperidge Farm pastry dough for this recipe
- You can make this ahead of time and freeze until you are ready to use, just thaw in the refrigerator until you can cut through it and bake in the oven