Gruyere and Spinach Pinwheels (serves 4-6)
adapted from Pepperidge Farms
1 sheet puff pastry
2 cups chopped fresh spinach
3/4 - 1 cup grated gruyere
1/4 cup parmesan
Preheat oven to 400 degrees. Combine spinach, gruyere, parmesan, salt and pepper. Roll out puff pastry approximately 9x13 rectangle.
Whisk egg with a tablespoon of water in a small bowl and brush the puff pastry with the egg wash. Top with the spinach mixture. Starting at the short end of the puff pastry, roll up the pastry like a jelly roll. Try to keep it tight as you roll.
Make thin slices with a sharp knife and lay on a parchment lined baking sheet with the cut side down. Brush the top of the pinwheels with the egg wash.
Bake for 15 minutes or until golden brown.