Mediterranean Pinwheels

• servings: 28 servings
• active time: 20 minutes
• total time: 1 hour 15 minutes

Ingredients

8 oz. cream cheese, softened

2/3 c. frozen chopped spinach, thawed, squeezed dry

1/2 c. artichoke hearts, drained, squeezed dry, finely chopped

1/2 c. crumbled feta

3 tbsp. chopped roasted red peppers, drained, patted dry

3 tbsp. finely chopped fresh dill

3 tbsp. pitted chopped Kalamata olives

3 tbsp. finely grated lemon zest

Kosher salt

Freshly ground black pepper

All-purpose flour, for dusting

1 (14-oz.) pkg. frozen puff pastry, thawed according to package directions

1 c. shredded low-moisture, part-skim mozzarella

1 large egg, lightly beaten

Directions

In a large bowl, combine cream cheese, spinach, artichokes, feta, red peppers, olives, dill, and lemon zest; season with salt and pepper.

On a lightly floured surface, unfold puff pastry, then roll to a 15" x 11" rectangle. Spread cream cheese mixture over puff pastry, leaving a 1/2" border. Sprinkle with mozzarella. Starting with a long side, roll up pastry into a log, then pinch seam to seal. Transfer roll seam side down to a parchment-lined baking sheet. Refrigerate until chilled, about 15 minutes.

Preheat oven to 400°. Transfer roll to a cutting board. Cut into 1/2" slices, then arrange on 2 parchment-lined baking sheets. Using your fingers, pat pinwheels into a round shape if cutting has made them lopsided. Brush pinwheels with egg wash.

Bake pinwheels, rotating sheets front to back and top to bottom halfway through, until pastry is golden brown and crisp, about 30 minutes.

Transfer pinwheels to a wire rack and let cool before serving.

Nutrition

• Calories: 3735
• Total Fat: 278 g
• Saturated Fat: 112 g
• Trans Fat: 3 g
• Cholesterol: 570 mg
• Sodium: 3481 mg
• Total Carbohydrate: 210 g
• Dietary Fiber: 16 g
• Total Sugars: 15 g
• Protein: 91 g