Spinach And Mushroom Pinwheels

Ingredients

• Servings: 30
• 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

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 3 hrs


• 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.