My mom asked for help on finding an appetizer to bring for Easter. “I have a ton of Fontina cheese. Use that,” she said.
So after searching a few recipes I decided on making pinwheels. Not only are these appealing to the eye for both kids and adults, they taste delicious and are the perfect two-bite size.
My mom couldn’t find the right amount of puff pastry, so I ended up rolling out some pre-portioned circular designed puff pastries to make two decent sized rectangles. I slathered the rectangular dough sheets with sautéed spinach, onion, garlic, parsley mix stirred together with parmesan and Fontina crumbled cheese. Then, rolled the long end until it met its match and cut these into tongue-plopping wheels using a serrated knife.
The green spirals arrived safely to my aunt’s house where they were placed on a baking sheet, brushed with an egg wash, sprinkled with more cheese, and cooked for 10 minutes at 425 degrees, flipped, and cooked for an additional 5.
Fresh out of the oven, these babies will burn the roof of your mouth off, followed by a sweet and salty, scrumptious after taste. Both batches were gone in 15 minutes.