Spinach Pinwheels

I had a pack of Pillsbury Crescent Rolls on hand and was thinking of what to make with them. There were several options and I remember that I once made a yummy mushroom filling but wanted something different this time. Then, I eyed the big pack of spinach in the fridge and decided to make these. These can be made and rolled out ahead of time and sliced and baked just before guests arrive and make cute hors d'ouevres. The cream cheese in the filling gives a nice tang.

SPINACH & CHEESE PINWHEELS

Ingredients:

Crescent Rolls - 1 package (or Puff Pastry sheet would work too)

Spinach leaves - 3 cups chopped

Onion - 1 small, chopped

Garlic - 2 to 3 cloves, chopped or Garlic powder

Red Chilli flakes - 1/2 to 1 tsp

Salt, to taste

Oil - 1 tsp
Ground Black Pepper, to taste

Cream Cheese - about 3 oz [I used low fat]
Mixed herbs - a couple pinches

Pepper Jack Cheese - 2 oz, shredded

Method:

1) Heat oil in a pan and add the chopped garlic and onion. Saute this till light brown. Now add the red chilli flakes and chopped spinach with little salt. Cook till the leaves wilt and the mixture is dry.

2) Soften the cream cheese and blend in the mixed herbs and black pepper. I didn't find the need to add salt to this mixture.

3) Roll out the crescent dough after splitting along the first perforation and sealing the triangles to make 2 rectangles. Roll out each rectangle a bit and spread the cream cheese mixture on them. Top with the cooked spinach, spread this out into an even thin layer and finally top each rectangle with an ounce of shredded cheese.

4) Roll up the rectangles like jelly roll from the longest side and refrigerate covered for a few hours or until ready to use.

5) Slice each roll into 1 inch wide pieces and lay them flat on a baking tray. Bake in a 400 F oven for 15 minutes or till golden brown.