Spinach and Mushroom Pinwheels recipe
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Ingredients
- 1 (8 ounce) package cream cheese, softened ⅔ cup butter, softened 2 cups all-purpose flour 1 tablespoon all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda 1 (10 ounce) package frozen chopped spinach 2 tablespoons butter 2 ½ cups chopped mushrooms 1 cup chopped onion ½ teaspoon dried oregano ½ teaspoon salt ½ teaspoon lemon juice ⅛ teaspoon garlic powder ¼ cup grated Parmesan cheese
Nutrition Info
- 106.5 caloriescarbohydrate: 7.7 gcholesterol: 21.8 mgfat: 7.8 gfiber: 0.6 gprotein: 2.3 gsaturatedFat: 4.9 gservingSize: -sodium: 181.1 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Mushroom Pinwheels
Directions
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In a large bowl, beat together cream cheese and 2/3 cup butter. Mix in 2 cups flour, a teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda, beat well. Divide dough into two balls, wrap in plastic wrap. Chill 30 to 60 minutes or until pastry is easy to handle.
Preheat oven to 400 degrees F (200 degrees C).
Heat spinach in large frying pan over medium-low heat, drain. Squeeze out excess liquid, set aside.
In a large frying pan, melt the 2 tablespoons butter. Stir in mushrooms and onion. Cook and stir over medium heat for 3 minutes or until onion is tender. Mix in spinach, remaining 1 tablespoon flour, oregano, salt, lemon juice and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese. Set aside to cool.
On floured surface, roll a pastry ball into a 12x7-inch rectangle. Spread with half the spinach mixture to within 1/2 inch of edges. Starting with a short side, roll up dough and filling, jelly-roll style. Moisten edges with water, pinch to seal. Repeat with remaining pastry. Cover, chill 1 hour. Slice logs into 1/2-inch thick slices. Place on ungreased baking sheets.
Bake 20 minutes or until golden. Remove to wire racks, cool.