Shelly's Recipe

SPINACH AND MUSHROOM PINWHEELS

Category: Roll Ups / Pinwheels

1 (8 oz) pkg cream cheese, softened
2/3 cup butter, softened
2 cups + 1 tbsp flour
1 tsp baking powder
1/2 tsp salt
1/r tsp baking soda
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 tbsp butter
2 1/2 cups chopped mushrooms
1 cup chopped onion
1/2 tsp dried oregano, salt and lemon juice
1/8 tsp garlic powder and black pepper
1/4 cup grated parmesan cheese

In a bowl beat together cream cheese and butter. Mix in 2 cups flour, baking powder, salt and baking soda; beat well. Divide dough into 2 balls; wrap in plastic wrap. Chill 30-60 minutes or until pastry is easy to handle.

Preheat oven to 400. Melt 2 tbsp butter in a skillet. Stir in mushrooms and onions. Cook and stir until onions are tender. Mix in spinach, remaining 1 tbsp flour, and remaining ingredients except cheese. Cook and stir until mixture thickens. Stir in cheese. Set aside to cool.

On a floured surface, roll a pastry into a 12x7 inch rectangle. Spread with half the spinach mixture to within 1/2 inch of edges. Starting with short side, roll jelly-roll fashion. Moisten edges with water; pinch to seal. Repeat with second roll. 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.