Ladies and Gentlemen!!!
Welcome to my new little corner of the blogoverse. I’m pleased, for the most part at my migration to WordPress, as I stated quickly in the previous post … I did lose some of my formatting (signature formatting? would that be like Sarah Jessica Parker’s now missing signature mole? Mole-gate … wasn’t that fun? I thought so.)
I’ll be utilizing Windows Live writer when I’m posting from the homefront, and then WordPress when I’m posting from the work-ubicle. We’ll see if I can’t start getting some more interesting stuff on my blog.
I’m not doing a full out bloggy today, but for all you foodies out there, I have a nom nom recipe that I’m planning on making for Christmas round at my mother’s place.
I’ll post more soon … I apparently have a VERY long Christmas wish list that I really should have gotten out to all of you sooner than this but HEY there’s still a week or so, and I’m not adverse to getting things late and in the mail!!!
So here’s the RECIPE!!! (essentially these are replacing my stuffed mushrooms)
Spinach-Cheese Swirls Recipe
Ingredients
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tablespoon water
- 1/2 cup shredded Muenster cheese or Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion, chopped (about 2 tablespoons)
- 1/8 teaspoon garlic powder
- 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
Directions
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
- Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
- Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Yield: 20 servings.
Tip: Make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it’s too wet, it may make the pastry soggy.
Bright Blessings,
Surry
