The question was... what to do with the other sheet of puff pastry. The Pepperidge Farm Puff Pasty Sheet box had a recipe so I tried it. Yum.
1 sheet Frozen Puff pastry sheet- thawed
1 tps water
Beat egg and add water
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1/2 cup shredded Monterey Jack cheese(however, I used mozzarella)
1/4 grated Parmesan
1/8 tsp garlic pwd
1 green onion, chopped
Mix all ingredients together
10 oz Spinach thawed and with water squeezed out
Unfold pastry sheet
Brush with egg mixture
Spread cheese mixture evenly over pastry leaving top 1/3 inch clear
Lay spinach evenly over cheese
Drip some tasty salsa over the spinach
Start rolling from the short side closest to you.
Cut into 20 slices ( I had to chill mine before I could do this step. I just put the roll into the freezer for a few minutes.)
Place slices cut-side down on well oiled baking sheets or parchment paper
Brush with egg mixture.
Bake 15 minutes or until golden
Serve warm or at room temperature.
Since there are only 2 of us in the house, I actually cut the pastry in half and made only half the spinach rolls. The second half I used to make my own creation for dessert.
Spread with Dawn's plum jam (or whatever is your favorite)
Sprinkle with chopped nuts ( we had some lying around)
Cut up and lay on pan as in the above recipe
Brush with egg mixture (as above)
Bake 15 min or until golden at 400 degrees F
During the last few minutes, I took a small chocolate bar and chopped it up.
Then dropped small chunks onto each swirl.
Then back in the oven to slightly melt the chocolate.
Try to let them cool before eating or you will burn your mouth.