I've been wanting to try the recipe from the package of Pepperidge Farm Puff Pastry Sheets, for a while, and since Appa's home, I wanted to finish most of my experiments while he's still here. I bought these pastry sheets for the first time ever to make Indian puffs a few weeks ago (which btw was delicious!!), and had one big sheet left. I didn't have a few suggested ingredients such as onion powder and garlic powder, so I substituted it with Maggi Hot & Sweet Tomato Chili Sauce. This was the surprise ingredient that brought together all the flavors I wanted. It added the extra Indian spice that this snack would have otherwise lacked. Also, this could serve as a very quick and easy snack to enjoy after a long and tiring day.
Ingredients:
- 1 sheet (half package of) Pepperidge Farm Puff Pastry Sheets
- Half package of Frozen chopped spinach
- 8-9 tbsp Maggi Hot & Sweet Tomato Chili Sauce
- 1/2 cup shredded Monterey Jack cheese (or any white cheese)
- Few tbsp Shaved parmesan cheese
- Salt (to taste)
- Butter (or 1 beaten egg if you prefer)
Directions:
1. Let the spinach thaw completely and squeeze out as much water as you can.
2. In a bowl, combine spinach, hot sauce, parmesan cheese, and salt well.
3. Unfold the thawed pastry sheet and spread a thin layer of butter all over.
4. Spread the spinach mixture in a thin and even layer over the pastry sheet.
5. Top with as much of the shredded cheese as you would like.
6. Roll tightly from one side to the other, and seal the corner with the remaining butter (or egg mixture).
7. Cut into 16-20 .5 inch slices. Place the slices, cut-side down, onto a lightly greased cookie sheet. Brush the tops with more of the egg mixture if you'd like.
8. Bake for 20 minutes in a 375 degree oven, flipping them at the 10 minute mark.
9. Let cool for 10 minutes before indulging in. I served mine with a side of hot salsa!
No comments:
Post a Comment