Spinach Gorgonzola Puffs

Easy To Make, Easy To Eat!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 1 hour

1 puff pastry sheet
1 bag of frozen spinach leaves, thawed & drained
1 tbsp olive oil
1 tbsp of butter
1/2 cup Gorgonzola Dolce, crumbled
1 egg

Cooking Tools
Parchment lined sheet pan
Small mixing bowl

Preheat oven to 400 Degrees F. In a skillet on medium high heat, add; olive oil and butter to melt.  Stir in spinach leaves and cook  until all liquid has evaporated, salt and pepper to taste.  Set aside spinach to cool completely.  Prepare the puff pastry sheet by smoothing out any seams in the dough.  Lay puff pastry on parchment, so not to stick on a surface.  Spread cooled spinach leaves evenly on the surface of the puff pastry dough, but leave about a 1/2 inch at the end of the dough.  Spread Gorgonzola Dolce crumbles evenly on top of spinach.  Roll from one end to the other side with the 1/2 inch gap.  In a small mixing bowl, whisk egg.  Use the egg at the 1/2 gap as a glue to hold the seams together.  Take a sharp knife and cut 3/4 inch slices of pinwheels and lay on the parchment lined sheet pan.  (Wipe knife between slices, if the dough starts to get to soft for slicing, place in freezer for about 10 minutes to firm up).  Bake in oven for about 25-30 minutes or until nice and puffed, golden brown and the dough is cooked through.
Yields 10-12 Puffs

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