These Cheesy Spinach Pinwheels are SO simple to make and people think they are quite elegant. Serve warm from the oven and they are quite tasty even at room temperature. The recipe calls for some fresh and some store-bought ingredients.
- cookie sheet
- saute’ pan
- sharp knife–NOT serrated
- 1 tube of refrigerated crescent dough*
- 4 oz of white button mushrooms chopped
- 6 oz of frozen chopped spinach, thawed
- 1/4 cop of diced onion
- 1 tsp of minced garlic
- 1 cup of shredded 4 cheese blend
- 1 TBSP of olive oil
- S and P to taste
Start to sauté the onions and mushrooms in the olive oil, add your salt, pepper and garlic. cook for 5 minutes on medium high heat until they look softened. Squeeze the liquid out of the thawed spinach (I used my impeccably clean hands but you can use a linen towel if you like) and add to the mushroom mixture. Combine well and then cool the mixture for about a half hour. After the mixture is cooled, preheat the oven to 375 degrees. Open your tube of refrigerated crescent dough and lay it flat. spread the cooled mixture over the dough. Leave a little space at the edges. sprinkle MOST of your cheese onto of the spinach mixture. Reserve a 1/4 cup to sprinkle on top of the pinwheels. Roll the crescent dough starting on the long edge. Roll up seam side down. Using your sharp knife slice into 1/2 inch pinwheels and place onto the cookie sheet. leave a bit of space in-between as they will puff a little bit in the oven. Top them with the remaining cheese. Bake for 15-19 minutes serve warm.
DELISH TIP 1: I used the refrigerated crescent dough sheet, not the triangles. If you can’t find the sheet just pinch the seams together. Or you could use Puff Pastry dough.
DELISH TIP 2: I’ve also made these with prosciutto and provolone and a honey mustard drizzle. YUM!