Spinach And Mushroom Pinwheels Recipes

Steps:

• Pat one 8-ounce tube crescent-roll dough into an 8-by-12-inch rectangle, pressing the seams. Brush with dijon mustard; top with 1/2 cup each thawed frozen chopped spinach (squeezed dry) and grated cheddar, and 1/4 cup chopped scallions, leaving a border. Season with salt. Starting with a short side, roll into a log; pinch the edge. Slice into 8 pinwheels. Bake at 350 degrees F on a parchment-lined baking sheet, 16 to 20 minutes.

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:

• Preheat oven to 400°. In a large skillet, saute mushrooms in butter until tender. Add shallot, garlic and thyme; saute 4-5 minutes longer., Stir in the wine, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is reduced by three-fourths. Remove from the heat; set aside., On a lightly floured surface, unfold pastry. Roll into a 14x9-in. rectangle. Spread cheese over pastry; top with mushroom mixture. Roll up jelly-roll style, starting from a short side; pinch seam to seal. Cut into 3/4-in. pieces., Place 2 in. apart on a parchment paper-lined baking sheet. Bake for 16-18 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 450 degrees. Prepare the sauce. In a medium heavy saucepan, melt the butter over medium-low heat. Add the flour and whisk for 3 minutes. Increase heat to med-hi and whisk in the milk. Whisk for 2-3 minutes until bubbly and thick. Stir in the nutmeg and remove from heat. Prepare the pinwheels: Boil lasagne noodles according to package directions, adding 1 T of oil to the boiling water. When al dente, drain and lay out on a baking sheet or large cutting board so that the noodles do not stick together. (You may even toss them with a small amount of oil if needed.) In a large skillet, heat 2 T of oil over medium heat and saute the onion, garlic and mushrooms about 7 or 8 minutes until softened and the mushrooms begin to turn deep brown in color. Meanwhile, in a medium bowl, combine the spinach, ricotta, egg, and 1 cup of the parmesan. Add the ricotta and spinach mixture to the mushroom mixture and stir to combine and slightly soften the cheeses. Assemble: Spread the white sauce on the bottom of a greased square casserole dish (8 or 9 inch). On each lasagne noodle, place 3-4 T of the cheese mixture (a small ice cream scoop works well) and spread over the surface. Roll up the noodle and place in the casserole dish so that the pinwheel is set on its side. Continue with the remaining noodles, setting them next to each other in 4 rows of 3. Top with 1-2 cups of maranara sauce, the mozarella cheese and the remaining parmesan. Cover with foil and bake 20 minutes. Remove foil and continue baking another 10-15 or until cheese on top is just beginning to brown. Remove from oven and let set 10 minutes. Heat the remaining maranara sauce in a small saucepan and serve on the side.