97 Ratings
  • 5 star values: 45
  • 4 star values: 36
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 2

For a head start on these appetizers, freeze unbaked slices for up to 3 months.

Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified

Directions

  • In 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.

    Ads will not print with your recipe
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

106 calories; 7.8 g total fat; 22 mg cholesterol; 181 mg sodium. 7.7 g carbohydrates; 2.3 g protein; Full Nutrition


Reviews (80)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/26/2003
I have finally solved the "too bland" problem for this recipe. I mixed in 1/4 cup KRAFT PARM PLUS-ZESTY RED PEPPER (Parmesan cheese) to the dough mix. I also used a cheese cloth to squeeze the juices from the spinach. Perfect!! I made this for a party and set out little recipe cards...and returned home with none. I am so impressed by this recipe! I do think that they taste best served warm. And I LOVE the fact that you can make these little beauties up to three months in advance cut them up & bake them whenever. ENJOY!!
(139)

Most helpful critical review

Rating: 1 stars
01/25/2004
Time consuming to make and I was ok with that. Rolled out fine wonderful smell when it was baking. But tasted absolutely awful. We had 10 people over and only 1 person liked them. I will never make again and was so disappointed I wasted so much time on something that ended up in the trash.
(6)
97 Ratings
  • 5 star values: 45
  • 4 star values: 36
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
12/26/2003
I have finally solved the "too bland" problem for this recipe. I mixed in 1/4 cup KRAFT PARM PLUS-ZESTY RED PEPPER (Parmesan cheese) to the dough mix. I also used a cheese cloth to squeeze the juices from the spinach. Perfect!! I made this for a party and set out little recipe cards...and returned home with none. I am so impressed by this recipe! I do think that they taste best served warm. And I LOVE the fact that you can make these little beauties up to three months in advance cut them up & bake them whenever. ENJOY!!
(139)
Rating: 4 stars
10/14/2006
If you use Pillsbury crescent rolls and press each two-roll section together you will find a easy tasty dough to use instead of the homemade pastry.
(123)
Rating: 5 stars
02/19/2004
I do catering on the side and decided to try this interesting recipe for a job I just did. What a hit! Everyone loved them even some who claimed not to like spinach. I skipped the fry pan for the spinach and used to microwave. Also added 4 strips of cooked and cumbled bacon to the finished filling. Very good but will try adding more next time! Dough for this was so good and would be excellent with a variety of fillings.
(106)
Rating: 5 stars
12/10/2003
Great recipe! I made these for my parents anniversary party and everyone raved about them. I made them a few weeks before and did not slice the loaves. I froze them whole and then the morning of the party I took them out of the freezer and let them sit out for a few hours and them sliced them. They sliced perfectly this way. They were time consuming to make but it was so worth the effort it took.
(56)
Rating: 5 stars
01/25/2004
These looked and tasted fantastic. There was enough from this recipe to make two generous plates of pinwheels which I took to two different parties. I left the rolls frozen until the day I needed them and then defrosted slightly to cut into pinwheel rounds. The rounds cut very well when the rolls were still partially frozen and were very even cut this way. Lots of people at the two parties I went to asked for the recipe which shows how popular this recipe is.
(36)
Rating: 4 stars
12/07/2003
This would be an excellent appetizer if you didn't have to prepare it youself. It just took too long (I'm a new cook so take that into account.) It was also a little on the bland side we topped it with a little salsa to spice it. The dough needed something else...not sure what.
(32)
Rating: 5 stars
01/25/2004
I just made these for my husband's surprise party this past weekend and they were a hit! Everyone loved them and there was a comment made that they were a nice alternative to the ones stuffed with tons of meat and cheese. The only change I made was to add real garlic rather than garlic powder for that extra punch. I'm definately making these for Christmas.:)
(27)
Rating: 5 stars
10/10/2003
I have made this several times. I have also used the dough recipie for potpies and the spinach and mushroom recipe makes a great base for mushroom soup!
(26)
Rating: 5 stars
01/25/2004
i didn't mind the work that went into these. the dough was easy to make and work with and the filling was tasty. for some reason my second roll turned out a bit better than the first (as in it held together better) but i think that may have had something to do with flouring the surface really thoroughly - that makes it much easier. they were a hit at my holiday party and they looked great on the plate!!
(24)