Spinach and Mushroom Pinwheels
- 1 (8 ounce) package cream cheese, softened
- ⅔ cup + 2 Tbsp unsalted butter, softened
- 2 cups + 1 Tbsp all-purpose flour
- 1 tsp low-sodium baking powder
- ¼ tsp low-sodium baking soda
- 1 (10 ounce) package frozen chopped spinach
- 2½ cups mushrooms, chopped
- 1 cup onion, chopped
- ½ tsp dried oregano
- ½ tsp Mrs. Dash Original Seasoning blend
- ½ tsp lemon juice
- ⅛ tsp garlic powder
- ¼ cup grated Parmesan cheese
- In a large bowl, beat together the cream cheese and ⅔ cup of the butter. Mix in 2 cups of the flour, a teaspoon baking powder, and ¼ teaspoon baking soda. Mix until thorough blended. Divide dough into two balls. Wrap each ball in plastic wrap and chill 30 - 60 minutes
- Preheat oven to 400 degrees F (200 degrees C).
- Heat the frozen spinach in large frying pan over medium-low heat. Remove from heat, drain and then squeeze out excess liquid. Set aside.
- In a large frying pan, melt the remaining 2 tablespoons butter. Stir in the chopped mushrooms and onion. Cook and stir over medium heat for 3 minutes, or until the onion is tender. Then stir in the spinach, remaining 1 tablespoon flour, oregano, Mrs. Dash, lemon juice and garlic powder. Cook and stir until mixture thickens. Then stir in Parmesan cheese and set aside to cool.
- On a floured surface, roll a pastry ball into a 12x7-inch rectangle. Spread with half the spinach mixture to within ½ inch of edges. Starting with a short side, roll up dough and filling, jelly-roll style. Moisten edges with water; pinch to seal. Repeat with remaining pastry. Cover; chill 1 hour. Slice logs into ½-inch thick slices. (Unbaked slices can be frozen for up to 3 months. Thaw before baking)
- Place on the slices on un-greased baking sheets. Bake 20 minutes in the pre-heated or until golden. Remove and place on wire racks to cool.
Serving size: ½ inch slice Sodium: 126mg
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/spinach-mushroom-pinwheels/
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