Olive Bruschetta Pinwheels

Impress your guests with this savory, quick-and-easy pastry. Loaded with our famous Olive Bruschetta, tender spinach and a blend of three cheeses, what’s not to love?

INGREDIENTS

• 1/4 cup diced onions
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 3 cups packed fresh spinach
• DeLallo Sea Salt Grinder
• 1 sheet puff pastry (about 8 ounces), thawed
• 1 egg, beaten with 1 tablespoon water
• 5 ounces (1/2 jar) DeLallo Olive Bruschetta (or 1/2 cup DeLallo Seasoned Olive Medley, pitted & chopped)
• 1/4 cup crumbled DeLallo Feta
• 1/2 cup shredded provolone
• 1/4 cup DeLallo Grated Parmesan

DIRECTIONS

1. Preheat oven to 425°F.
2. In a skillet on medium heat, sauté onions in olive oil until softened, about 1 minute. Stir in spinach with 1 tablespoon of water and a pinch of salt. Sauté until spinach becomes tender and reduces, about 7 minutes. Remove from heat. Once cooled enough to handle, chop spinach and set aside.
3. Roll out puff pastry and evenly spread bruschetta. Top with crumbled feta, provolone, parmesan and spinach mixture. Roll pastry tightly and cut into about 15 rounds. Arrange pinwheels on a lightly greased baking sheet, about 2 inches apart. Brush tops with egg wash and bake for approximately 10 minutes, or until puffed and golden.
4. *You can choose to use any type of bruschetta: Roasted Red Pepper, Artichoke, Sun-Dried Tomato or Olive.
5. Makes about 15 pastries.