Spinach And Mushroom Pinwheels
16 pounds muscle in 2 months.
Recipe Summary Spinach And Mushroom Pinwheels
For a head start on these appetizers, freeze unbaked slices for up to 3 months.Ingredients | 20 Lbs Of Muscle In 3 Months1 (8 ounce) package cream cheese, softened⅔ cup butter, softened2 cups all-purpose flour1 tablespoon all-purpose flour1 teaspoon baking powder½ teaspoon salt¼ teaspoon baking soda1 (10 ounce) package frozen chopped spinach2 tablespoons butter2 ½ cups chopped mushrooms1 cup chopped onion½ teaspoon dried oregano½ teaspoon salt½ teaspoon lemon juice⅛ teaspoon garlic powder¼ cup grated Parmesan cheeseDirectionsIn 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.Info | 20 Lbs Of Muscle In 3 Monthsprep: 35 mins cook: 25 mins additional: 2 hrs total: 3 hrs Servings: 30 Yield: 30 servings
TAG : Spinach And Mushroom PinwheelsAppetizers and Snacks, Wraps and Rolls,