spinach and mushroom pinwheels

spinach and mushroom pinwheels
  • 1 (8 ounce) package cream cheese, softened
  • 2/3 cup butter, softened
  • 2 cups all-purpose flour
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 (10 ounce) package frozen chopped spinach
  • 2 tablespoons butter
  • 2 1/2 cups chopped mushrooms
  • 1 cup chopped onion
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese



  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Heat spinach in large frying pan over medium-low heat; drain. Squeeze out excess liquid; set aside.
  4. 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.
  5. 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.
  6. Bake 20 minutes or until golden. Remove to wire racks; cool.

04/03/2017
spinach and mushroom pinwheels, Wraps and Rolls recipe PT15M PT1H 5 455 calories
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