Spinach and Mushroom Pinwheels

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2/3 cup butter, softened
• 2 cups all-purpose flour
• 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 (10 ounce) package frozen chopped spinach
• 2 tablespoons butter
• 2 1/2 cups chopped mushrooms
• 1 cup chopped onion
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/8 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese

Directions

In a large bowl, beat together cream cheese and 2/3 cup butter. Mix in 2 cups flour, a teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda; beat well. Divide dough into two balls; wrap in plastic wrap. Chill 30 to 60 minutes or until pastry is easy to handle.

Preheat oven to 400 degrees F (200 degrees C).

Heat spinach in large frying pan over medium-low heat; drain. Squeeze out excess liquid; set aside.

In a large frying pan, melt the 2 tablespoons butter. Stir in mushrooms and onion. Cook and stir over medium heat for 3 minutes or until onion is tender. Mix in spinach, remaining 1 tablespoon flour, oregano, salt, lemon juice and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese. Set aside to cool.

On floured surface, roll a pastry ball into a 12×7-inch rectangle. Spread with half the spinach mixture to within 1/2 inch of edges. Starting with a short side, roll up dough and filling, jelly-roll style. Moisten edges with water; pinch to seal. Repeat with remaining pastry. Cover; chill 1 hour. Slice logs into 1/2-inch thick slices. Place on ungreased baking sheets.

Bake 20 minutes or until golden. Remove to wire racks; cool.