Beet Spirals

• CRUST
• 1 (400 g) envelope robin hood flaky pie crust mix
• FILLING
• 1 cup goat cheese, softened
• 1/4 cup Carnation Evaporated Milk (regular, 2% or fat-free)
• 3 tablespoons of fresh mint, chopped
• 2 tablespoons fresh dill, chopped
• 1 garlic clove, minced
• 1/3 cup all-purpose flour, for rolling
• 1 1/2 cups bick's whole baby beets, rinsed and dried, cut into 1/4-inch pieces
• 1 egg, beaten
• 1/4 teaspoon coarse salt (optional)
• DRIZZLE
• 1/2 cup goat cheese, softened
• 1/2 cup Carnation Evaporated Milk (regular, 2% , fat-free)
• 1 garlic clove, minced

1. Preheat oven to 400u0b0F Line baking sheet with parchment paper.
2. Prepare pastry according to package directions. Divide in half. Cover both halves with plastic wrap, let rest in refrigerator.
3. FILLING:
4. In a medium size bowl, combine first 5 ingredients. Reserve.
5. Roll out each piece of pastry into a rectangle 12x8-inches on a floured surface. Spread half goat cheese filling on each piece of dough. Sprinkle beets over dough. Carefully roll each piece lengthwise. Tuck and seal sides well. Place on prepared baking sheet. Brush top of spirals with beaten egg and sprinkle with coarse salt.
6. Bake in preheated oven 40-45 minutes until crust is golden brown. Slice into 3/4 inch.
7. DRIZZLE:
8. In a small bowl, combine ingredients for drizzle. Garnish plate or drizzle over spirals.

flaky pie crust, filling, goat cheese, carnation, mint, fresh dill, garlic, flour, bicks, egg, coarse salt, drizzle, goat cheese, carnation, garlic

Taken from www.food.com/recipe/beet-spirals-388462 (may not work)