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CHEESY SPINACH PINWHEELS




INGREDIENTS:

-Two sheets of puff pastry dough (you can use 1 frozen box that comes with 2 sheets & thaw them. I found mine already thawed in the refrigerated section of the grocery store).

-Two 8oz packages of cream cheese (softened at room temperature)

-Two 10oz packages of spinach (thawed and drained of extra water really well)

-1/4 cup yellow onion, diced small

-Two 8oz bags shredded Monterey Jack cheese

-1/2 tsp garlic powder

-1 egg, beaten

-1 tbsp water

-Parchment paper 



INSTRUCTIONS:

1. Preheat oven to 400 degrees. Combine softened cream cheese, Monterey Jack cheese, garlic powder & onion until smooth. If you have a hand mixer, mix on low until completely smooth. Stir in spinach.

2. Combine beaten egg & water in a small bowl. Roll out sheets of puff pastry on a large sheet of parchment paper & brush both sides with egg wash. Evenly spread half of the cream cheese mixture all over one side of the puffed pastry from edge to edge. Carefully roll up. Repeat for the second sheet of dough.

3. IMPORTANT STEP*** After the sheets are filled and rolled up, wrap the parchment paper around the rolls & put into the freezer for 15-20 mins or until they are firm enough to cut but not frozen. If you skip this step before slicing, the dough will be too soft and will collapse.
This will make for PERFECTLY round pinwheels! Slice each piece about 1/2 inch thick.

4. Line a baking sheet with more parchment paper and bake pinwheels in batches (I fit about 12 per pan) for 20-25 minutes until they are golden brown on top. 

*NOTE* this is a double recipe. It makes about 40-50 pinwheels. If you want to make a single batch, cut every ingredient in half (minus egg and water). 
Use *4 tablespoons of diced onion & *1/4 tsp garlic powder.

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