Cheese Marmite Spinach Pinwheels Recipes

Steps:

• Separate crescent dough into four rectangles; seal perforations. Spread cheese over each rectangle to within 1/4 in. of edges; top with ham and spinach. , Roll up each jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices., Place the slices cut side down on a greased baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Steps:

• In medium mixing bowl, combine cream cheese, sour cream and mayonnaise.
• Beat in dip mix.
• Add green onion, bacon bits and spinach (broken up into small clumps).
• Mix thoroughly.
• Spread mixture onto tortillas, leaving a 1/2" space around edge.
• Roll up each tortilla tightly, and wrap each in plastic wrap.
• Chill for several hours or overnight.
• To serve, cut off ends and cut into 1/2" slices.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Split crescent dough in half along center perforation. Flatten one rectangle, sealing perforations. Spread with 1/4 of the cheese spread and sprinkle with spinach. Starting with long side, roll dough up, rolling back and forth several times to seal edges. Cut into 3/4 inch slices (about 15 slices per roll). Arrange the slices one inch apart on ungreased cookie sheet. Continue making the crescent roll ups until all of the ingredients are used.
• Bake for 10 to 12 minutes, until lightly browned. Serve immediately or keep warm on a warming tray.

Steps:

• Put the grated potato, cheese, breadcrumbs and spring onions into a mixing bowl with 1 egg. Sprinkle over 1 tsp salt and plenty of freshly ground black pepper. Mix together.
• Roll out the pastry on a lightly floured surface to just slightly thicker than a £1 coin. Use a 16-17cm saucer or bowl to cut out 6 circles of pastry - you may need to re-roll trimmings to get the last one. Warm the Marmite in a small pan or in the microwave with a splash of water so it is a bit runnier, then brush over each circle, leaving a 2-3cm border around each edge.
• Divide the filling between the middles of each circle, then beat remaining egg and brush a little around each border. For each, bring up 2 sides of pastry to meet over the filling, and pinch and crimp to seal into a pasty shape. If eating straight away, transfer pasties to a baking sheet and chill while you heat oven to 160C/140C fan/gas 3. Or leave on the tray, wrap well in cling film and freeze for up to 3 months.
• Brush the pasties all over with more egg. Bake for 50 mins-1 hr until golden brown and crisp. Eat warm, or cool, in the next 24 hrs.

Steps:

• In a large bowl, combine the mayonnaise, sour cream, cream cheese, onions, bacon and salad dressing mix. Stir in spinach until well blended. Spread over tortillas; roll up tightly jelly-roll style. Wrap in plastic. Refrigerate for at least 5 hours. , With a serrated knife, cut into 1/2-in. slices. Refrigerate leftovers.