Sausage and Spinach Pinwheels
Wine Recommendation
Korbel Brut
Ingredients
- 1 (16-oz) pkg ground sweet Italian sausage
- 1 red bell pepper, diced
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 (10-oz) pkg spinach
- 1 (8-oz) block cream cheese, softened
- 1 cup shredded white Cheddar cheese
- 1 (17.3-oz) pkg frozen puff pastry, thawed
- 1 large egg, lightly beaten
Instructions
- Cook sausage, bell pepper, onion, and garlic in a large skillet over medium heat until sausage is browned and crumbly. Gradually add spinach, stirring until spinach is wilted. Drain well; return to skillet.
- Add cream cheese to skillet, and cook over low heat until blended. Stir in shredded cheese. Remove from heat, and let cool at least 20 minutes.
- Unfold puff pastry sheets and roll each into a 12- x -8-inch rectangle on a lightly floured surface. Brush top of each sheet with beaten egg. Spread sausage mixture over each sheet, leaving a 1-inch border on all sides.
- Roll up each sheet into a log, beginning with one long side, pressing seams to seal. Wrap logs tightly in plastic wrap; refrigerate at least 1 hour or up to 3 days.
- Preheat oven to 400°F. Unwrap pastry logs and cut into ½-inch-thick slices. Place on lightly greased baking sheets. Bake 12 to 15 minutes or until golden brown. Serve warm or at room temperature.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
364
|
364
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 14 | 14 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 527 | 527 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 1 | 1 |
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