I tend to cook with Pepperidge Farm puff pastry dough really often. Any time I host a dinner party or my family has guests over, I make these pastries. Seriously, they are really easy to make, I have not met a person who didn't liked them, and I have given out the recipe for these many times! I highly recommend making them!
However, after making the same recipe so many times, I started to think about alternatives and luckily found one right on the puff pastry box. These spinach cheese rolls are also really good, and they are easy to modify to your taste: you can add less spinach and more cheese. Also, depending on the cheese that I have in my fridge, I choose from a variety of parmesan, mozzerella, cheddar, or anything else! And if you like food with more of a kick, you can add extra pepper and make them taste a little spicy.
Spinach Cheese Rolls
Adapted from Pepperidge Farm's puff pastry recipe
Makes about 18
2 sheets of puff pasty, leave at room temperature for about 30 minutes before beginning
10 oz. frozen chopped spinach, cooked in boiling water and drained
1 cup feta Cheese
1/4 cup green onion, chopped
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 egg yellow
Additional shredded cheeses (optional)
1. Preheat the oven to 350 degrees and line a baking tray with parchment paper. Work with one sheet of pastry at a time and carefully unfold them so that the dough is flat. If it is still frozen, the sheet may separate into 3 pieces, so it is better to wait until the dough softens.
2. In a bowl mix the spinach, cheese, green onion, garlic powder, red pepper flakes and any additional cheese that you want.
3. Spread the cheese and spinach mixture evenly over both sheets of puff pasty. Roll the sheets and press down the dough at the end to seal it.
4. Cut the roll of dough into about 9 pieces of equal size and lay them on the baking tray. Using a pastry brush, rub the sides of the rolls with egg yolk.
5. Cook for about 30 minutes or until the sides of the rolls begin to brown.