Mushroom – Spinach, softened Pinwheels

Makes 30 pieces


  • 1- 8              oz package cream Cheese, softened
  • 2/3              cup Butter, softened
  • 2                  cups all purpose Flour
  • 2                  tsp Baking Powder


  • 1-10              oz package frozen chopped Spinach
  • 2 1/2             cup chopped fresh Mushroom
  • 1                   cup chopped Onion
  • 2                   tbsp Butter
  • 1                   tbsp all purpose Flour
  • 1/2               tsp dried oregano, crushed
  • 1/2               tsp salt
  • 1/2               tsp lemon juice
  • 1/8               tsp garlic powder
  • 1/4               cup grated Parmesan Cheese.


  1. Beat together cream cheese and the 2/3 cup butter in a large bowl.  Add the flour and the baking powder, beat well.  
  2. Divide the dough in half, wrap in plastic.  Chill 30 – 60 min. or till easy to handle.
  3. Cook spinach according to package directions, drain, squeeze out excess liquid; set aside.
  4. In a large skillet, cook and stir mushrooms and onion in the 2 tbsp butter over medium heat for 3 minutes or till onion is tender and transparent.
  5. Add spinach, 1 tbsp all purpose flour, oregano, salt, lemon juice, and garlic powder.  Cook and stir till mixture thickens.  Stir in parmesan cheese; cool.
  6. Roll one dough portion on a floured surface into a 12 x 7 inch rectangle.  Spread with half the spinach mixture to within 1/2” of edges.  Roll up dough and filling jelly-roll style, starting with the long edge.  Moisten edges with water; pinch to seal.  Cover and chill 1 hour.  Repeat with remaining dough and filling.
  7. Combine egg white and 1 tbsp water. 
  8. Slice rolls into 1/2 inch thick slices.  Place on an ungreased baking sheet; brush with egg mixture.  Bake in a 400 degree oven for 20 minutes or till golden.  Transfer to wire racks.  Cool.

To make ahead: wrap rolls in freeze wrap and freeze up to 3 months.

Let thaw in the fridge.  Slice, brush with egg mixture and bake.

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