spinach cheese swirls

i made these for thanksgiving with the in-laws along with my feta cheese foldovers i previously posted about. these were DELICIOUS! when i first found this recipe, i thought i had uncovered a hidden gem... but when i got my puff pastries to make them, i realized... THIS IS THE RECIPE ON THE PACKAGE! oh well, i made them anyways, but then realized why they're on the package... they're a great appetizer! not too heavy but full of great flavor. definitely package recipe worthy. and i think i may have stumbled onto a thanksgiving appetizer staple at casa de evatt...

i apologize in advance for not having as many pics on this blog post, but things got a little messy before thanksgiving!

ingredients:

2 sheets Pepperidge Farm® puff pastry

2 egg

2 tablespoon water

1 cup shredded muenster cheese or monterey jack cheese

1/2 cup grated parmesan cheese

2 green onions, chopped

1/4 teaspoon garlic powder

2 (10 ounce) package frozen chopped spinach, thawed and well drained

(on a side note, an apartment kitchen is not very conducive to holiday cooking, but i think i managed ok.)

directions:

1. thaw pastry sheet at room temperature for about 40 minutes.

2. preheat oven to 400 degrees.

3. mix egg and water. set aside.

4. mix muenster cheese, parmesan cheese, onion, and garlic powder.

5. unfold pastry on lightly floured surface. brush with egg mixture. top with cheese mixture and spinach.

6. starting at short side, roll up pastry sheet like a jelly roll.

7. cut into 20 (1/2 inch) slices.

8. place on a baking sheet.

9. brush with egg mixture.

10. bake 15 minutes or until golden brown.

11. serve warm or at room temperature.

this recipe makes about 20 half inch slices. if, however, you are like me and have trouble cutting these into 1/2 inch slices, it may make a few less than 20. like the feta cheese foldovers, i do prefer these warm rather than room temp, but these could really be served either way. and, my oh my, they sure are pretty on a plate!

fin.