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Cheesy Spinach Pinwheel Wreath
Ingredients
- 2 pkg (8 oz. or 235 g each) refrigerated crescent rolls
- ⅔ cup (150 mL) gourmet spreadable cheese with garlic and herbs
- 8 slices (1 oz./30 g each) thinly sliced deli ham
- 1 cup (250 g) packed spinach leaves
Directions
- Preheat the oven to 375°F (190°C). Separate 1 piece of dough into four rectangles on a cutting board. Press seams to seal.
- Spread each rectangle with about 1 ½ tbsp (22 mL) cheese to within ¼-in. (6-mm) of edges. Top with 1 slice ham and spinach leaves. Starting at short side, roll up each rectangle; pinch edges to seal.
- Repeat with second roll of dough. Cut each roll crosswise into four slices using a serrated knife for a total of 32 slices. To create the first ring of the wreath, arrange 11 dough slices, slightly overlapping, on the Large Round Stone. Arrange the remaining slices outside of first ring.
- Bake for 20–24 minutes, or until golden brown. Remove from the oven and serve warm.
Yield:
- 16 servings of 2 pinwheels
Nutrients per serving:
Nutrients per serving (2 pinwheels): Calories 150, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 5 g, Sodium 410 mg, Fiber 0 g
Cook's Tips:
Create a bow using one jar (12 oz or 370 mL) whole roasted red bell peppers. Drain and pat dry. Cut one bell pepper in half lengthwise into four strips. Arrange strips on finished wreath, forming a bow. Cut one small piece from remaining bell pepper to finish center of bow. Cut “berries” from remaining peppers using Corer. Garnish with fresh rosemary springs.
