- 1 egg
- 1 Tbsp. water
- ½ cup Muenster cheese, shredded
- ¼ cup Parmesan cheese, grated
- 1 green onion
- 1/8 tsp. garlic powder
- ½ package Pepperidge Farm Puff Pastry sheet, thawed
- 1 package frozen chopped spinach, thawed and well drained
Preheat the oven to 400º.
In a small bowl, beat together the egg and water. In a separate bowl, stir together cheeses, onion, and garlic powder.
Sprinkle flour on a work surface and unfold the pastry sheet onto the flour. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and the spinach.
Start at the short side of the pastry sheet and roll it like a jelly roll. Cut into 20 (½ inch) slices. Place the slices on a cookie sheet and brush the slices with the egg mixture.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for about 10 minutes.
This recipe is a sample from the Saint Anthony Sesquicentennial cookbook titled “Sharing Our Heritage; Celebrating 150 Years of Community.”