Boltons Landing Spinach Pinwheels Recipes

SPINACH PINWHEELS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Split crescent dough in half along center perforation. Flatten one rectangle, sealing perforations. Spread with 1/4 of the cheese spread and sprinkle with spinach. Starting with long side, roll dough up, rolling back and forth several times to seal edges. Cut into 3/4 inch slices (about 15 slices per roll). Arrange the slices one inch apart on ungreased cookie sheet. Continue making the crescent roll ups until all of the ingredients are used.
• Bake for 10 to 12 minutes, until lightly browned. Serve immediately or keep warm on a warming tray.

SPINACH-CHEDDAR PINWHEELS

Steps:

• Pat one 8-ounce tube crescent-roll dough into an 8-by-12-inch rectangle, pressing the seams. Brush with dijon mustard; top with 1/2 cup each thawed frozen chopped spinach (squeezed dry) and grated cheddar, and 1/4 cup chopped scallions, leaving a border. Season with salt. Starting with a short side, roll into a log; pinch the edge. Slice into 8 pinwheels. Bake at 350 degrees F on a parchment-lined baking sheet, 16 to 20 minutes.

BOLTON'S LANDING SPINACH PINWHEELS

Steps:

• In a small bowl with a mixer, beat the cream cheese until fluffy. Stir in garlic salt and chives to taste. Cover and refrigerate 2 hours (overnight is better).
• To make rolls, let cream cheese come to room temperature. Spread a small amount of cream cheese on the tortilla and roll jelly-roll style. Cover with plastic wrap and refrigerate for 30 minutes to allow rap to firm.
• Slice 1/2" thick and stick a cocktail toothpick through the pinwheel.
• NOTE: Yield depends on how many tortillas you use.

SPICY SPINACH PINWHEELS

Steps:

• Squeeze water from spinach until very dry.
• In large bowl combine all ingredients except spinach, water chestnuts, green onions and tortillas, mixing thoroughly.
• Add spinach, green onions and water chestnuts to mayonnaise mixture, stirring well.
• Divide spinach mixture evenly between the tortillas.
• Spread mixture evenly and roll tightly.
• Wrap each tortilla in waxed paper and place in a sealable zipper type plastic bag or in an airtight container.
• Chill overnight.
• Unwrap and cut each tortilla into four pieces.

CHEDDAR AND SPINACH PINWHEELS

Steps:

• Mix cream cheese and jalapenos with a fork in a medium bowl until blended. Add spinach and mix again. Season mixture with salt and pepper.
• Roll puff pastry out onto your work surface. Spread cream cheese mixture over pastry until evenly distributed. Sprinkle Cheddar cheese evenly on top.
• Roll puff pastry into a log, pressing seams to seal. Wrap in plastic wrap and freeze for 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Unwrap and slice log into 1/4-inch rounds. Place rounds onto the baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve warm.