Little Spinach Pinwheels – a delicious recipe with baby spinach, pepperoni from, mayo, cream cheese, cheese, oregano. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Steam the spinach with a few tablespoons of water until wilted. Cool and squeeze as dry as possible. Chop finely and place in a mixing bowl.
2
Incorporate the pepperoni, cream cheese, mayo, Asiago and oregano into the spinach.
3
Roll the puff pastry sheet just a bit to form a uniform rectangle. Spread the spinach mixture evenly over the pastry.
4
Starting at the long end, roll the pastry to form a log and then refrigerate for about 20 minutes for ease in cutting. ( At this point you can wrap the log well and freeze for future use. Just partially thaw before slicing and baking. )
5
Slice the log into about 20 half inch circles and place on a parchment lined baking sheet.
6
Brush each pinwheel with a bit of the egg mixture and bake at 425F for 15 to 17 minutes. Serve warm or at room temperature.
185
kcal
Calories
14
g
Fat
5
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9 ounces fresh baby spinach leaves, 1/4 cup finely diced pepperoni from slices, 3 tablespoons mayo, 3 ounces softened cream cheese, and more.
Yes, Little Spinach Pinwheels falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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