Rachel28
06-06-2000, 12:11 AM
These are yummy and easy...and only one point!
SPICY SPINACH PINWHEELS
Ingredients:
1 can (8 oz.) reduced-fat refrigerated crescent roll dough
6 T. fat-free cream cheese, softened
2 cloves minced garlic (or 1 tsp. from jar)
1/4 tsp. dried basil leaves
1/8 tsp. ground red pepper
8 large fresh spinach leaves
Vegetable oil cooking spray
Directions:
Preheat oven to 350 degrees F. On wax paper unroll dough into 2 long rectangles. Press firmly at perforations to seal. In a small mixing bowl, blend cream cheese, garlic, basil and red pepper. Spread rectangles with cream cheese mixture to within ¼ inch of edges. Top with spinach leaves. Starting at shortest side, roll up each rectangle. Press edges to seal. Cut each roll into 8 slices. Place slices, cut side down, on a cookie sheet that has been sprayed with vegetable oil cooking spray. Bake for 15-18 minutes or until light golden brown. Remove from cookie sheet immediately. Serve warm.
Yield: 16 servings
Nutrition information per serving: 56 calories, 6g carbohydrate, 2g protein, 2.3g fat, 0.6g saturated fat, 1mg cholesterol, 0.4g dietary fiber
Exchanges per serving: 1/2 starch, 1/2 fat
Source: Adapted recipe by Chef Dennis Berno
SPICY SPINACH PINWHEELS
Ingredients:
1 can (8 oz.) reduced-fat refrigerated crescent roll dough
6 T. fat-free cream cheese, softened
2 cloves minced garlic (or 1 tsp. from jar)
1/4 tsp. dried basil leaves
1/8 tsp. ground red pepper
8 large fresh spinach leaves
Vegetable oil cooking spray
Directions:
Preheat oven to 350 degrees F. On wax paper unroll dough into 2 long rectangles. Press firmly at perforations to seal. In a small mixing bowl, blend cream cheese, garlic, basil and red pepper. Spread rectangles with cream cheese mixture to within ¼ inch of edges. Top with spinach leaves. Starting at shortest side, roll up each rectangle. Press edges to seal. Cut each roll into 8 slices. Place slices, cut side down, on a cookie sheet that has been sprayed with vegetable oil cooking spray. Bake for 15-18 minutes or until light golden brown. Remove from cookie sheet immediately. Serve warm.
Yield: 16 servings
Nutrition information per serving: 56 calories, 6g carbohydrate, 2g protein, 2.3g fat, 0.6g saturated fat, 1mg cholesterol, 0.4g dietary fiber
Exchanges per serving: 1/2 starch, 1/2 fat
Source: Adapted recipe by Chef Dennis Berno