Inspired by a recipe I found while shopping for pastry puffs, I created these Cheesy Bacon and Spinach Pinwheels and they were SO delicious that I’m thinking about making more tomorrow. They’re perfect for summer parties, for munching on lazy Sundays or anything else you can think to use them for.
Cheesy Bacon and Spinach Pinwheels Recipe
2 Sheets Puff Pastry
1 Large Egg
5oz Goat Cheese
12pc Precooked Bacon
1c Fresh Spinach
Garlic Powder, Salt and Pepper to taste
1 Package KRAFT Natural Cheese – Italian Blend (8oz)
Your puff pastry will need to thaw to room temperature (about 40 minutes). During that time you can begin preheating the over to 375 degrees and take care of your prep work. For starters whisk egg and water together in a bowl and set aside. You will also need to chop your spinach and crumble the goat cheese.
Once your pastry has thawed, unfold onto wax paper and brush on a light coating of egg mixture. You should have some left over. Set it aside, you will need it later. Then layer (in order) goat cheese, bacon and spinach. Finally top with your KRAFT Italian Blend. The stand up pouch is convenient for just sprinkling it on. Feel free to be liberal with the KRAFT Cheese, it’s the glue that binds. Finish it off with garlic powder, salt and pepper to taste.
Then you will want to tightly roll your pastry short ways. Make sure to keep it nice and tight, otherwise they wont cook into perfect wheels. Once it’s rolled you cut into 1/2in slices. Place the slices cut side down on the wax paper on top of a cookie sheet at least 2in apart. Finally, lightly brush the tops and sides with egg mixture and pop in the oven for 12-15 minutes or until the tops are golden brown.