Ingredients

The following ingredients have 20 Servings
  • 9 ounces fresh baby spinach leaves
  • 1/4 cup finely diced pepperoni from slices
  • 3 tablespoons mayo
  • 3 ounces softened cream cheese
  • 1/2 cup grated Asiago cheese
  • 1/4 teaspoon dried oregano
  • 1 sheet thawed puff pastry from a 17.3 ounce package
  • 1 egg beaten with 3 tablespoons water

Instruction

  • Steam the spinach with a few tablespoons of water until wilted. Cool and squeeze as dry as possible. Chop finely and place in a mixing bowl.
  • Incorporate the pepperoni, cream cheese, mayo, Asiago and oregano into the spinach.
  • Roll the puff pastry sheet just a bit to form a uniform rectangle. Spread the spinach mixture evenly over the pastry.
  • Starting at the long end, roll the pastry to form a log and then refrigerate for about 20 minutes for ease in cutting. ( At this point you can wrap the log well and freeze for future use. Just partially thaw before slicing and baking. )
  • Slice the log into about 20 half inch circles and place on a parchment lined baking sheet.
  • Brush each pinwheel with a bit of the egg mixture and bake at 425F for 15 to 17 minutes. Serve warm or at room temperature.