1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
2/3 cup butter,softened
1 cup all-purpose flour
1 cup self-rising flour
1 10-ounce package frozen chopped spinach
2 tablespoons butter
2 1/2 cups chopped fresh mushrooms
1 large onion, chopped (1 cup)
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/2 teaspoon lemon juice
1/8 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1 egg white
1 tablespoon water
1. In a large mixing bowl beat together cream cheese and the 2/3 cup butter. Add the 1 cup all-purpose flour and the self-rising flour; beat well. Divide dough into two balls; wrap and chill 30 to 60 minutes or until dough is easy to handle.
2. For filling, cook spinach according to package directions; drain well, squeezing out excess liquid. Set aside. In a large skillet melt the 2 tablespoons butter. Add mushrooms and onion. Cook and stir over medium heat about 3 minutes or until onion is tender. Add spinach, the 1 tablespoon flour, the salt, oregano, lemon juice, and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese; set aside to cool.
3. On a floured surface, roll one pastry ball to a 12x7-inch rectangle. Spread dough with half the spinach mixture, leaving a 1/2-inch border around edges. Starting from a short side, roll up dough and filling. Moisten edges with water; pinch to seal. Cover and chill for 1 hour. Repeat with remaining pastry and spinach mixture.
4. Slice logs into 1/2-inch slices. Place slices on ungreased baking sheets. Combine egg white and water. Brush slices with egg white mixture. Bake in a 400 degree F oven about 20 minutes or until golden brown. Transfer to wire racks; let cool. Makes 28 pinwheels.
Make-Ahead Tip: Prepare and slice pinwheels; place in freezer-safe containers, placing a double thickness of waxed paper between layers. Seal, label, and freeze up to 3 months. To serve, bake as directed. - contributed by Jane C. (I think from Better Homes & Gardens)
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