VEGAN SPINACH ARTICHOKE CHEESE PINWHEELS
Crispy, flaky layers of puff pastry, stuffed with spinach artichoke cheesy layers!
Made with @daiyafoods Cream Cheese & mozzarella Shreds!
TAG your friends and grab full simple recipe below! Perfect for this Sundays Super Bowl ?
Spinach artichoke cheese pinwheels
1 tsp oil of choice
1 cup marinated artichokes, chopped small
3 cups spinach
1 sheet puff pastry (most store bought puff pastry IS vegan 🙂 2 tbsp @Daiyafoods Cream Cheese
1 cup @Daiyafoods Mozzarella shreds (Style Cutting Board Collection Shreds)
Either 2 tbsp almond milk or 2 tbsp melted vegan butter for golden brown crust !
1. Heat the oven to 400 °F.
2. Let the puff pastry thaw out of the freezer for 30 minutes
3. Meanwhile chop spinach and artichokes. In a large pan over medium heat add 1 tsp of oil and add spinach. Season with salt and pepper and cook for 2 minutes or until wilted. Remove from heat and add spinach to a bowl with chopped artichokes. Mix to combine and set aside.
4.Unfold the pastry sheet onto a clean working area. Roll the pastry sheet into a 10 x 12-inch rectangle. Spread 2 tbsp of Daiya Cream Cheese evenly over the entire sheet of rolled out pastry dough then evenly distribute the mozzarella shreds followed by the spinach and artichoke mixture.
5. Starting at a short side, roll up carefully bur tightly. Wrap the pastry roll with plastic wrap and freeze for 35 minutes or until firm. Cut the pastry roll into 10-12 slices. Place the slices, onto baking sheets lined with parchment paper. *For golden rolls brush the tops with unsweetened plain almond milk or melted vegan butter.*
6. Bake for 12- 16 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool for 10 minutes. ENJOY! .
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