Cheesy Spinach and Mushroom Pinwheels

• 1 whole Egg
• 1 Tablespoon Water
• 1/2 cups Roughly Chopped White Button Mushrooms
• 1/2 cups Shredded Cheddar Cheese
• 1/4 cups Grated Parmesan Cheese
• 2 whole Scallions, Chopped
• 1/4 teaspoons Granulated Garlic Powder
• 1/4 teaspoons Granulated Onion Powder
• 1/4 teaspoons Kosher Salt
• 10 ounces, weight Frozen Spinach, Thawed And Squeezed Dry
• 2 Tablespoons Flour
• 1 whole Sheet (about 8 3/4 Oz. Size) Frozen Puff Pastry, Thawed

1. Preheat oven to 400 degrees F. Make an egg wash by beating egg and water together; set aside.
2. In the bowl of a food processor, grind together the mushrooms, both cheeses, scallions, seasonings, and well-drained spinach; set aside.
3. On a lightly floured surface, unfold the sheet of puff pastry.
4. Brush the top with the egg wash and spread the spinach mixture in an even layer, leaving 1/2-inch border all around.
5. Roll the pastry lengthwise, sealing the edge with a bit of egg wash.
6. Using a serrated knife, cut the rolled pastry into 1/2-inch pieces and place cut side up on a silicone or parchment-lined sheet pan.
7. Brush pinwheels with remaining egg wash and bake for 20 minutes, or until golden brown.
8. Cool on sheet pan for 5 minutes before transferring to a cooling rack.
9. Serve warm or at room temperature.

egg, water, white button, cheddar cheese, parmesan cheese, scallions, garlic, onion powder, kosher salt, flour, whole sheet

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cheesy-spinach-and-mushroom-pinwheels/ (may not work)