Sun-Dried Tomato and Spinach Wheels

Frozen puff pastry makes these appetizers a snap to prepare ~ just roll out the dough, top with a combo of sun-dried tomatoes, chopped spinach, and grated fontina cheese and bake until golden brown.

Sun-Dried Tomato and Spinach Wheels

Sun-Dried Tomato and Spinach Wheels

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These pretty little appetizer wheels are made with sheets of puff pastry filled with a combination of spinach, sun-dried tomatoes and fontina cheese.

Ingredients

  • 1 package frozen puff pastry, 2 sheets, defrosted
  • 1 package, 10-ounce frozen chopped spinach, defrosted
  • 3/4 cup sun-dried tomatoes, very finely chopped
  • 1 teaspoon balsamic vinegar
  • 1/4 lb fontina cheese, grated
  • Salt and freshly ground black pepper
  • Garlic powder

Instructions

  • Thoroughly squeeze all of the excess water out of the spinach using a fine mesh strainer or double thickness of cheesecloth. Place in a large bowl. Add the sun-dried tomatoes, balsamic vinegar and fontina. Season to taste with salt, pepper and a pinch of garlic powder. Combine well and set aside.
  • Working with one sheet at a time, unfold the pastry onto a lightly-floured flat surface and roll out gently to smooth the creases. Spread half of the filling mixture to within 1/2 inch of the edges of the dough. Roll up as you would a jellyroll and pinch gently to seal the ends. Repeat the process with the other sheet of dough and remaining filling.
  • Wrap the rolls in plastic wrap and place them in the freezer for 30 minutes to firm up for easier slicing.
  • Preheat the oven to 400°F.
  • Remove the rolls from the freezer and slice them into 1/2-inch thick slices. Arrange them in a single layer on a baking sheet and bake for 8 to 10 minutes, or until the pastry is puffed and golden brown. Serve immediately.
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