Spinach Cheese Swirls From Pepperidge Farm Recipes

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SPINACH-CHEESE SWIRLS



Spinach-Cheese Swirls image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 20 servings

Number Of Ingredients 9

1 egg
1 tablespoon 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 teaspoon garlic powder
All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained

Steps:

  • Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
  • 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 with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.
  • 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.

SPINACH CHEESE SWIRLS PLUS



Spinach Cheese Swirls Plus image

Another great recipe from Pepperidge Farms- these tempting appetizers look like they're difficult to make...but they're not. They feature a spinach, onion and cheese filling simply rolled up in flaky puff party and sliced into pinwheels.

Provided by Pat Duran

Categories     Other Snacks

Time 35m

Number Of Ingredients 9

1 large egg
1 Tbsp water
1/2 c shredded muenster cheese or mozzarella cheese
1/4 c grated parmesan cheese
1 medium green onion, chopped about 2 tablespoons
1/8 tsp garlic powder
all purpose flour
1/2 pkg. of 17.3 oz. pkg. pepperidge farms puff pastry sheets(1 sheet ,thawed)
10 oz pkg. thawed chopped spinach, drained and squeezed real dry.

Steps:

  • 1. Heat oven to 400^. Beat the egg and water in a small bowl with a fork. Stir the cheeses,onion and garlic powder, in a medium bowl.
  • 2. Sprinkle the flour on the work surface. Unfold the pastry sheet. Brush with the egg wash. Top with the cheese mixture and very dry spinach. Starting at short side., roll up like a jelly roll. Cut into 20 --1/2-inch slices. Place cut side down onto 2 baking sheets. Brush the slices with the egg mixture.
  • 3. Bake 15 minutes or until golden brown. Remove and let cool on wire racks for 10 minutes.
  • 4. For Pesto Swirls: Omit all ingredients except the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8 oz. pkg. 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 and proceed as above.
  • 5. For Ham & Broccoli Swirls: Omit the spinach, cheeses, onion and garlic powder. Unfold the pastry and brush with the egg mixture as above. Spread 1/2 of and 8-oz. container whipped cream cheese with chives on the sheet. Top with 1 cup thawed, and well drained chopped broccoli and 1 cup finely chopped cooked ham. Proceed as above.
  • 6. For a flavor twist: Try a different cheese. Any shredded cheese will work in this recipe.

SPINACH CHEESE SWIRLS



Spinach Cheese Swirls image

These are a really good snack or appetizer and pretty simple but impressive! (allow about 30 minutes to thaw the pastry sheets).

Provided by jovigirl

Categories     Breads

Time 35m

Yield 20 serving(s)

Number Of Ingredients 8

1 sheet pepperidge farm frozen puff pastry (1 sheet - 1/2 package)
1 egg
1 tablespoon water
1/2 cup shredded muenster cheese or 1/2 cup monterey jack cheese
1/4 cup grated parmesan cheese
1 green onion, chopped
1/8 teaspoon garlic powder
1 (10 ounce) package frozen chopped spinach, thawed and well drained

Steps:

  • Thaw pastry sheet at room temperature 30 minute
  • Preheat oven to 400°F
  • Mix egg and water. Set aside.
  • Mix Muenster cheese, Parmesan cheese, onion and garlic powder.
  • Unfold pastry on lightly floured surface. Brush with egg mixture.
  • Top with cheese mixture and spinach. Starting at short side, roll up like a jelly roll. Cut into 20 (1/2") slices.
  • Place on baking sheet. Brush with egg mixture.
  • Bake 15 minute or until golden. Serve warm or at room temperature.

Nutrition Facts : Calories 91.7, Fat 6.2, SaturatedFat 2.1, Cholesterol 14.4, Sodium 81.5, Carbohydrate 6.3, Fiber 0.7, Sugar 0.3, Protein 2.9

SPINACH-CHEESE SWIRLS



Spinach-Cheese Swirls image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 10 Servings

Number Of Ingredients 9

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

Steps:

  • 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 with1/4 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.

SPINACH-CHEESE SWIRLS



Spinach-Cheese Swirls image

Yield Serves 10

Number Of Ingredients 9

1 egg
1 tablespoon water
1/2 cup shredded Muenster cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 teaspoon garlic powder
All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained

Steps:

  • 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.

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