Spinach Tomato Pinwheels

Ingredients

10 oz fresh spinach, finely chopped

1/2 cup sun dried tomatoes, chopped

1/4 cup sour cream

1/4 cup mayonnaise

1/2 cup parmesan cheese, grated

2-3 cloves garlic, minced

1/2 tsp pepper

2 sheets puff pastry dough, thawed to room temperature. (recipe for puff pastry follows, or use store bought)

Combine finely chopped spinach and sun dried tomatoes with sour cream and mayonnaise. Stir in parmesan, garlic, and pepper.

On a piece of waxed paper, lay one sheet of puff pastry dough. Spread half of the spinach mixture all over the dough, leaving about 3/4 inch on one end. Starting at the opposite end, roll up the pastry. Gently pinch to seal the seam. Roll up in the waxed paper, and place in the freezer. Repeat with other sheet of puff pastry dough and remaining filling. Freeze for 30 minutes, or until desired serving time (up to 2 months well wrapped).

Preheat oven to 400 degrees. Remove rolls from freezer, and cut into 1/2 inch thick slices. Place slices on a lightly greased cookie sheet, and bake for 20-25 minutes, or until golden brown.

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Adapted from a RecipeGirl recipe.

Puff Pastry Dough

Ingredients
1 1/8 cups flour
pinch salt
3/4 cup cold butter
about 1/2 cup cold water

To make the puff pastry, combine dry ingredients in a medium bowl. Rub in 2 Tbs butter with hands. Gradually add water until dough comes together (you probably won't need all the water). Wrap in plastic wrap, chill for 30 min. Leave remaining butter out to warm to room temperature. Roll dough into rectangle, less than 1/2 inch thick. Place remaining butter over middle third of dough. Fold sides over butter, like a letter, and press seems on the side to seal. Roll dough into original size. Fold into thirds. Roll folded dough back to original size and again fold in thirds. Wrap in plastic wrap, and chill for 30 min. Repeat rolling out and folding procedure twice more. Roll dough out into a larger rectangle twice as thin.

Makes equivalent of 2 pastry sheets.