Spinach-Cheese Swirls

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe keeping in mind the previous reviews...I added to the recipe one large shallot sauteed in butter and white wine and added a few extra spices...celery salt and cracked black pepper.... after the roll was prepared..I refrigerated it so cutting it would be easier (use serated knife....15 min at 400'...and these are delicious, light and impressive for any party.....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought this recipe was great, and very easy to make. I did follow the other reviews and added more spice. I doubled the amount of cheese, doubled the garlic powder, and added basil and red pepper flakes.

Also the roll was difficult to cut without making a mess, even after refrigerating the dough. Not enough to discourage me from making it again though.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I added a few extra ingredients...which makes this recipie appealing depending upon what else you are serving. A little bacon, fresh garlic, chives created a tasty treat. I made ahead, cut then reheated and all were gone before I knew it. Would definitely make again. Good one for the recipie box!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these and have to say as written, they are pretty bland. However, they are fast and easy if you are doing a buffet or need nibbles for a party. So I gave them 4 stars for being so easy. I think with some doctoring they could be pretty good. you could easily triple the garlic powder, add salt and pepper. sauted shallots in white wine and butter to the mixture might be nice. After rolling up I put them in the freezer before slicing to get nice clean cuts, other wise the pastry is pulling and is messy. And they say to cook them seam side down. All mine flopped over, so I put them horizontally on their sides on parchment paper, and fliiped them as well. which worked much better. I might make thes agian for a large gathering, but you do need to work with the seasoning a bit. prep time is really 10 minutes.