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.
Tools
- cookie sheet
- saute’ pan
- sharp knife–NOT serrated
Ingredients 
- 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
Recipe
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!
I am in love with Icebox cakes this summer! They are so easy to prepare too. My 12 year old daughter and I came up with this recipe and she put it together all by herself. The key to icebox cakes is that they have to sit in the fridge for several hours or overnight so the flavors meld and the graham crackers soften up. This is not a precise recipe which is why I love it! Its great for beginner cooks and for the more experienced cook too! It has been in the high 90s this August in Michigan and SO HUMID I wanted a dessert but did NOT want to turn on the oven! This dessert is SO refreshing and not too sweet. I found a pre-made key lime filling in the baking aisle of my local grocery store so that’s why it was SO EASY! Lemon Curd, or a high quality jam would be delicious too!
Everyone likes dessert but in the summer I HATE turning on the oven as my home is a little cottage that gets warm in these 95 degree days in Michigan. So I started looking into icebox cakes and here is a recipe I made that helps me use up the million raspberries that grow in my garden July. So Delish! Creamy, cold, and tangy from the fresh fruit this is a refreshing dessert that only uses the refrigerator!
When I was a little girl my neighbor used to make this dish for us after we swam in the pool all day. Just like Fried Rice uses leftover rice you HAVE to use leftover spaghetti for this dish. It was my favorite as a child because only my neighbor made it for us in the summer time when his grandchildren would come and stay with him. When he passed away I never had it again. I hadn’t even thought about it until I had a child of my own and we had leftover spaghetti. I remembered it and I made it for her and she LOVES it. I don’t know what it is about it, but when you get these crispy bits of pasta and this buttery tomato sauce it turns from Spaghetti to something completely different. This is not really a recipe but simply an idea and technique. I’ve never heard of anyone else whose ever had it so I hope you enjoy. By the way you’ll definitely need a napkin or two its messy!